MARYLAND CLAM CHOWDER

2 quarts water
1/4 cup chicken seasoned stock base
3 stalks celery, including tops, chopped
1 cup sliced carrots
1 cup diced potatoes
1 (10 ounce) package frozen corn
1 (10 ounce) package frozen peas
1 tablespoon freeze- dried chopped chives
2 tablespoons instant minced onion
1/2 teaspoon celery salt
1/2 teaspoon thyme leaves
1/4 teaspoon MSG (optional)
1/4 teaspoon lemon and pepper seasoning
2 cups clam juice
1 1/2 cups diced cooked chicken
24 ounces fresh or canned, ground or minced, hard shell clams, including juice
1 whole pimiento, chopped fine
1 teaspoon parsley flakes
Salt and pepper (to taste)

Bring water to boil. Add chicken seasoned stock base and mix well. Add all ingredients through clam juice and simmer until vegetables are tender.

Add remaining ingredients and simmer 5 minutes more.

VARIATION:
For an especially elegant version, add 1 dozen shucked Chesapeake Bay soft shell clams with final ingredients.

Makes about 4 quarts
From: Recipelink.com
Source: Recipe pamphlet: Tastes of the Chesapeake Bay, Seafood Marketing Authority, not dated