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