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Cape May Clam Chowder

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. Recipe Ingredients Autoconvert units to: Metric US 12 Bay clams - steamed, chopped (large) 3 cups 711ml Clam broth - with Water to make 3 cups 1/4 lb 113g / 4oz Fresh scallops - chopped 3 Bacon 1 Onion - chopped (large) 2 Green peppers - chopped 2 Carrots - chopped 3 Celery stalks - chopped 2 Potatoes - peeled, diced 2 tablespoons 30ml Chopped fresh parsley 1/4 teaspoon 1 1/3ml Thyme 1/4 teaspoon 1 1/3ml Basil 1/4 teaspoon 1 1/3ml Marjoram 1 tablespoon 15ml Sugar 4 tablespoons 60ml Tomatoes - peeled, chopped (medium) (or 1 can tomatoes) Salt - to taste Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Heat bacon in saucepan. Add onion, green pepper, carrots and celery. Cook until tender. Add clam broth with water, potatoes, thyme, parsley, salt and pepper, sugar and scallops. Cook 15 minutes. Let cool. Add chopped clams and tomatoes and juice from tomatoes. Reheat for 7 minutes. This recipe yields 3 servings.

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