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| Maryland Clam Chowder Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
12 cup water
1 whole chicken breast
3 tablespoon chicken stock base
1 teaspoon salt
2 stalks celery; with tops
1 tablespoon freeze-dried chopped chives
2 tablespoon minced onion
1/2 teaspoon celery salt
1/4 teaspoon thyme leaves
1/4 teaspoon white pepper
1 cup sliced carrots
1 cup diced potatoes
1 pkg (10-oz) frozen corn
1 pkg (10-oz) frozen peas
1 whole pimiento; chopped fine
1 cup clam juice
1 teaspoon parsley flakes
1 1/2 cup minced chesapeake bay soft-shell cl; ams (about 3 dozen)
Cooking Directions:
Combine water, chicken, chicken stock base, salt, and celery in a large saucepan; simmer for 1 hour. Discard celery, remove chicken, and finely chop the meat; set aside. To the stock add remaining ingredients except the clam juice, parsley flakes, clams, and chopped chicken. Simmer for 20 minutes; then add remaining ingredients. Continue cooking for 5 minutes. Yield: 4 quarts.
From , by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
soups
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