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| Home -> [Chicken, Poultry, Seafood, Soups & Stews] -> [Maryland clam chowder Recipe] |
Maryland clam chowder
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Poultry, Seafood, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| quart | Water | | 1/4
| cup | Chicken seasoned stock base | | 3
| | Stalks celery, including | | | -tops, chopped | | 1
| cup | Sliced carrots | | 1
| cup | Diced potatoes | | 1
| | 10 oz pkg. frozen corn | | 1
| | 10 oz pkg. frozen peas | | 1
| tbsp | Freeze-dried chopped chives | | 2
| tbsp | Dried minced onion | | 1/2
| tsp | Celery salt | | 1/2
| tsp | Thyme leaves | | 1/4
| tsp | Lemon and pepper seasoning | | 2
| cup | Clam juice | | 1 1/2
| cup | Diced cooked chicken | | 24
| oz | Fresh or canned, ground or | | | -minced hard shell clams | | | -including | | | Juice | | 1
| | Whole pimento, finely | | | -chopped | | 1
| tsp | Parsley flakes |
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Procedures:
| 1 | Salt and pepper to taste | | 2 | bring water to boil. | | 3 | Add chicken-seasoned stock base and mix well. | | 4 | Add all ingredients through clam juice and simmer until vegetables are tender. | | 5 | Add remaining ingredients and simmer five minutes more. | | 6 | Makes about 4 quarts. | | 7 | for an especially elegant chowder add one dozen shucked chesapeake bay soft clams with final ingredients. |
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