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Clam chowder the Mary Ellen way

St. Ambrose Catholic Church, Elkton, is the setting for the upcoming fair.

April 2 is the day.

St. Ambrose Catholic Church, Elkton, is the place.

Noon to 4 p.m. is the time for the annual St. Ambrose Church Fair, an afternoon offering great food, great entertainment and an opportunity to visit with neighbors under the large oak trees.

One of the greatest hits for this yearly event is Mary Ellen Master’s Minorcan Clam Chowder. No one makes it like Mary Ellen, but you might give it a try. Then go to the fair and compare your attempt with Mary Ellen’s tasty recipe.

Mary Ellen Masters’ Minorcan Clam Chowder

½ lb Salt pork, diced

½.  Medium onion, diced

2 Stalks celery, diced

½  medium bell pepper, diced

1 15oz can crushed tomatoes

1  15 oz can tomato puree

1 lb Potatoes, diced

1 jar  Clam juice

1 tsp.   Italian seasoning

1 tsp.   Marjoram

2  Bay leaves

3  Datil peppers. diced

1 lb      Frozen chopped clams

Fry salt pork until brown. Add onions, celery and bell pepper. Saute until tender.

Add tomatoes and puree and continue cooking. Boil potatoes in another pot until about 3/4 done; drain.

Add potatoes, clam juice, Italian seasoning, marjoram and bay leaves to the tomato mixture. (Depending on the consistency that you want, you might not use all of the clam juice,)

Add clams and datil peppers. Cook until clams are done.

 

 

 

About Anne Heymen (72 Articles)
Retired after 49 years in major media publication, Anne spends her time as Contributing Editor to PluggedIn whenever her two cats allow her some time to herself.

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