Maryland Clam Chowder

Ready in 1 hour

Top-ranked recipe named "Maryland Clam Chowder"

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Try this Maryland Clam Chowder recipe, or contribute your own. "Corn" and "Soups" are two tags used to describe Maryland Clam Chowder.


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

Original recipe makes 16 Servings



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, G Internet.

Calories Per Serving: 34 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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