Maryland Clam Chowder

This Maryland-style Clam Chowder offers a refreshing alternative to creamy heavy soups, featuring a clear, aromatic broth infused with thyme and lemon pepper. The dish combines the briny sweetness of hard-shell clams with tender diced chicken, carrots, celery, and potatoes for a hearty, protein-rich experience. It&# 226;ÂÂs a comforting yet light option perfect for cooler evenings or as a starter for a seafood feast. The addition of corn and peas adds a pop of color and natural sweetness, balancing the savory depth of the stock. Easy to prepare with pantry staples, this chowder brings a taste of the coast to your kitchen table without the fuss.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 46.4

Dietary: Gluten-free

Description

This Maryland-style Clam Chowder offers a refreshing alternative to creamy heavy soups, featuring a clear, aromatic broth infused with thyme and lemon pepper. The dish combines the briny sweetness of hard-shell clams with tender diced chicken, carrots, celery, and potatoes for a hearty, protein-rich experience. It&# 226;ÂÂs a comforting yet light option perfect for cooler evenings or as a starter for a seafood feast. The addition of corn and peas adds a pop of color and natural sweetness, balancing the savory depth of the stock. Easy to prepare with pantry staples, this chowder brings a taste of the coast to your kitchen table without the fuss.

Ingredients

2 quart Water
1/2 teaspoons Thyme leaves
1/4 cups Chicken seasoned stock base
1/4 teaspoons Lemon and pepper seasoning
3 Stalks Celery, including
2 cups Clam juice

Directions

1
Bring water to a boil in a large pot.
2
Add chicken-seasoned stock base and mix well until dissolved.
3
Add chopped celery tops, diced cooked chicken, sliced carrots, diced potatoes, clam juice, and fresh or canned hard shell clams.
4
Simmer until vegetables are tender.
5
Add frozen corn, frozen peas, juice from freeze-dried chopped chives, finely chopped whole pimento, dried minced onion, celery salt, parsley flakes, salt, and pepper.
6
Simmer for five minutes more.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 46.4kcal

% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.5g3%
Cholesterol 13.3mg5%
Sodium 39.3mg2%
Total Carbohydrate 2.2g1%
Dietary Fiber 1.2g5%
Sugars 1.0g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For an especially elegant chowder, add one dozen shucked Chesapeake Bay soft clams with the final ingredients.

This recipe makes about 4 quarts.

Ensure clams are fully cooked if using fresh; canned clams are already cooked, so add them near the end to prevent overcooking.

Adjust salt and pepper to taste, keeping in mind that clam juice and stock base may already be salty.

Keywords: clam, chowder, clear, broth, seafood, chicken, maryland, thyme, lemon, pepper, vegetables, potatoes, celery, carrots, corn, peas, simmer, comfort, light, dinner

Read it online: https://www.chefs-mate.com/recipe/maryland-clam-chowder/