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Clam Base

This paste with MSG has flecks of clam meat and has a light, rich, sweet clam flavor. An excellent alternative for canned clam juice. Mix with un-salted butter and melt over grilled seafood, chicken or steaks. Cooked clam meat is listed as the first ingredient.

Size

	1 LB SM TUB	$9.17
	2.5 LB SM TUB	$20.59

* Prices are subject to change without notice.

New England Clam Chowder

3 c Clam Base (prepared according to package)
4 slices Bacon, chopped
1 lb. (about 3 medium) Potatoes, peeled and cut into 1/2-inch chunks
1/4 c Carrot - chopped
1/4 c Onion - chopped
1/4 cup Celery - finely chopped
2 cans (6.5 oz. each) Chopped or minced clams
1/2 tsp Salt
1/2 tsp Worcestershire Sauce
1/4 tsp Pepper, Ground Black
Cook bacon in medium saucepan until crisp; drain.
Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan.
Add potatoes, carrot, onion and celery.
Cook, stirring frequently for 6 to 7 minutes or until potatoes are tender.
Prepare Clam Base; add to potato mixture.
Stir in clams, salt, bacon, Worcestershire sauce and pepper.
Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.
Serving Size: 4

R.L. Schreiber, Inc. (800) 624-8777