Cape May Clam Chowder

Recipe Ingredients

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	1.3ml	Thyme
1/4 teaspoon	1.3ml	Basil
1/4 teaspoon	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

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.

Source:
Undocumented, but from the WWW

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