Maryland clam chowder

6 servings

Ingredients

Quantity Ingredient
2 quarts Water
¼ 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 tablespoon Freeze-dried chopped chives
2 tablespoons Dried minced onion
½ teaspoon Celery salt
½ teaspoon Thyme leaves
¼ teaspoon Lemon and pepper seasoning
2 cups Clam juice
1½ cup Diced cooked chicken
24 ounces Fresh or canned, ground or minced hard shell clams, including
Juice
1 Whole pimento, finely chopped
1 teaspoon 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

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