Maryland Clam Chowder

Maryland Clam Chowder Ingredients

12 c Water	1/4 ts White pepper
1 Whole chicken breast	1 c Sliced carrots
3 tb Chicken stock base	1 c Diced potatoes
1 ts Salt	1 pk (10-oz) frozen corn
2 Stalks celery; with tops	1 pk (10-oz) frozen peas
1 tb Freeze-dried chopped chives	1 Whole pimiento; chopped fine
2 tb Minced onion	1 c Clam juice
1/2 ts Celery salt	1 ts Parsley flakes
1/4 ts Thyme leaves	1 1/2 c Minced Chesapeake Bay

Instructions for Maryland Clam Chowder

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ClamCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Celery	Chicken Breast	Chicken Stock
Chives	Corn	Onion	Parsley
Potato	Salt	Thyme	White Pepper

Soups Corn Celery Chicken Carrot Onion Parsley Peas Potato Clam

for flavor and categorization

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