Cape May Clam Chowder
Cape May Clam Chowder recipe
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
clams
medium to large, steamed, broth reserved |
*
|
| 1 | x |
water
|
*
|
| ¼ | pound |
sea scallops
chopped |
|
| 3 | each |
bacon
slices |
*
|
| 1 | each |
onions
large, chopped |
|
| 2 | each |
green bell peppers
chopped |
|
| 2 | each |
carrots
chopped |
|
| 3 | each |
celery stalks
chopped |
|
| 2 | each |
potatoes
peel and dice |
|
| 2 | each |
parsley leaves
fresh, chopped |
*
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
marjoram
|
*
|
| 1 | tablespoon |
sugar
|
|
| 4 | each |
tomatoes
medium, peeled and chopped OR use canned diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
clams
medium to large, steamed, broth reserved |
*
|
| 1 | x |
water
|
*
|
| 113.4 | g |
sea scallops
chopped |
|
| 3 | each |
bacon
slices |
*
|
| 1 | each |
onions
large, chopped |
|
| 2 | each |
green bell peppers
chopped |
|
| 2 | each |
carrots
chopped |
|
| 3 | each |
celery stalks
chopped |
|
| 2 | each |
potatoes
peel and dice |
|
| 2 | each |
parsley leaves
fresh, chopped |
*
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
marjoram
|
*
|
| 15 | ml |
sugar
|
|
| 4 | each |
tomatoes
medium, peeled and chopped OR use canned diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Add enough water to clam broth to make 3 cups.
Chop the steamed clams.
Heat bacon in saucepan.
Add onion, green 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
