Name: Maryland Clam Chowder
Ingredients: 12 c Water; 1 Whole chicken breast; 3 tb Chicken stock base; 1 ts Salt; 2 Stalks celery; with tops; 1 tb Freeze-dried chopped chives; 2 tb Minced onion; 1/2 ts Celery salt; 1/4 ts Thyme leaves; 1/4 ts White pepper; 1 c Sliced carrots; 1 c Diced potatoes; 1 pk (10-oz) frozen corn; 1 pk (10-oz) frozen peas; 1 Whole pimiento; chopped fine; 1 c Clam juice; 1 ts Parsley flakes; 1 1/2 c Minced Chesapeake Bay soft-shell clams (about 3 dozen)

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Meats		Soup	16	Servings

INGREDIENTS

12	c	Water
1		Whole chicken breast
3	tb	Chicken stock base
1	ts	Salt
2		Stalks celery; with tops
1	tb	Freeze-dried chopped chives
2	tb	Minced onion
1/2	ts	Celery salt
1/4	ts	Thyme leaves
1/4	ts	White pepper
1	c	Sliced carrots
1	c	Diced potatoes
1	pk	(10-oz) frozen corn
1	pk	(10-oz) frozen peas
1		Whole pimiento; chopped fine
1	c	Clam juice
1	ts	Parsley flakes
1 1/2	c	Minced Chesapeake Bay soft-shell clams (about 3 dozen)

INSTRUCTIONS

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.

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