Maryland Clam Chowder Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 quart: Water,
1/2 tsp: Thyme leaves,
1/4 cup: Chicken seasoned stock base,
1/4 tsp: Lemon and pepper seasoning,
3 Stalks: celery, including
2 cup: Clam juice,
-tops, chopped
1 1/2 cup: Diced cooked chicken,
1 cup: Sliced carrots,
24 ounce: Fresh or canned, ground or
1 cup: Diced potatoes,
-minced hard shell clams,
1: 10 oz pkg. frozen corn,
-including,
1: 10 oz pkg. frozen peas,
Juice,
1 tbsp: Freeze-dried chopped chives,
1: Whole pimento, finely
2 tbsp: Dried minced onion,
-chopped,
1/2 tsp: Celery salt,
1 tsp: Parsley flakes,
Directions:
Salt and pepper to taste
Bring water to boil. Add chicken-seasoned stock base and mix well.
Add all ingredients through clam juice and simmer until vegetables
are tender. Add remaining ingredients and simmer five minutes more.
Makes about 4 quarts.
For an especially elegant chowder add one dozen shucked Chesapeake
Bay soft clams with final ingredients.
From: Celebrate Preakness (Camperways) Shared By: Pat Stockett
Source from luhu.jp
Bring water to boil. Add chicken-seasoned stock base and mix well.
Add all ingredients through clam juice and simmer until vegetables
are tender. Add remaining ingredients and simmer five minutes more.
Makes about 4 quarts.
For an especially elegant chowder add one dozen shucked Chesapeake
Bay soft clams with final ingredients.
From: Celebrate Preakness (Camperways) Shared By: Pat Stockett
Source from luhu.jp