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Cape May Clam ChowderRecipe : Cape May Clam Chowder
Procedure :
-----LISA CRAWLEY TSPN00B----- 12 Bay Clams -- med. to lg. steam broth -- chop clams Water -- combine w/ clam broth equal 3 c 1/4 pound Fresh Scallops -- chopped 3 slices Bacon 1 large Onion -- chopped 2 Green Peppers -- chopped 2 Carrots -- chopped 3 Celery Stalks -- chopped 2 Potatoes -- peel and dice 2 tablespoons Parsley -- chopped 1/4 teaspoon Thyme 1/4 teaspoon Basil 1/4 teaspoon Marjoram 1 tablespoon Sugar 4 medium Tomatoes -- peel and chop or -1 can tomatoes Salt and Pepper -- to taste Heat bacon in saucepan. Add onion, gr. pepper, carrots and celery. Cook until tender. Add clam broth w/ water, potatoes, thyme, parsley, salt and pepper, sugar and scallops. Cook 15 min. Let cool. Add chopped clams and tomatoes and juice from tomatoes. Reheat for 7 min. Serve Hot! Source: Al's Seafood World: Free-time Cape May newspaper 8/8/80 |
