How To make Cape May Clam Chowder

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