Recipe - Maryland Clam Chowder

12 cup Water
1 Whole chicken breast
3 tablespoon Chicken stock base
1 teaspoon Salt
2 Stalks celery; with tops
1 tablespoon Freezedried chopped chives
2 tablespoon Minced onion
One half teaspoon Celery salt
One fourth teaspoon Thyme leaves
One fourth teaspoon White pepper
1 cup Sliced carrots
1 cup Diced potatoes
1 pack (10oz) frozen corn
1 pack (10oz) frozen peas
1 Whole pimiento; chopped fine
1 cup Clam juice
1 teaspoon Parsley flakes
1 One half cup Minced Chesapeake Bay
softshell clams (about 3
dozen)

Combine water, chicken, chicken stock base, salt, and celery in a large
saucepan; simmer for 1 hour. Discard celery, remove chicken, and finely
chop the meat; set aside. To the stock add remaining ingredients except the
clam juice, parsley flakes, clams, and chopped chicken. Simmer for 20
minutes; then add remaining ingredients. Continue cooking for 5 minutes.
Yield: 4 quarts.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.