Recipe Soups Cape May Clam Chowder
 

Cape May Clam Chowder Hot

A recipe for Cape May Clam Chowder. Follow the simple recipe instructions for Cape May Clam Chowder shared by other home cooking experts.


Ingredients

12 Bay Clams, med. to lg., steam broth, chop clams

Water, combined w/ clam broth should 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, peeled and diced

2 Tbs. Parsley, chopped

1/4 Tsp. Thyme

1/4 Tsp. Basil

1/4 Tsp. Marjoram

1 Tbs. Sugar

4 medium Tomatoes, peel and chopped or 1 can tomatoes

Salt and Pepper, to taste


Directions

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 -LISA CRAWLEY

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