"With winter here, I think readers of Kitchen Mailbox might like this recipe for a good winter soup," wrote Bob Pepsin of Monroeville.

	The Baltimore Sun via Associated Press Clams, such as these caught off the shore of Maryland, make one fine chowder. Click photo for larger image.

"I was born and raised in New Jersey, where I enjoyed a clam chowder that I cannot find in Pittsburgh. There are a few places that serve 'the red stuff,' but it tastes like watered-down tomato soup with a few vegetables and a few pieces of diced clams.

"After I retired and took up cooking as a hobby, I decided to make my own clam chowder, and I think it's even better than the Jersey shore clam chowder. I call it Bob's Hearty Shore Clam Chowder."

All Kitchen Mailbox can say is that we're glad Mr. Pepsin decided to take up cooking as a hobby. His soup is terrific.

BOB'S HEARTY CLAM CHOWDER

PG TESTED

• 4 slices of bacon, diced
  
• 2 medium onions, chopped
  
• 5 ribs of celery, diced
  
• 1 large green bell pepper, chopped
  
• 5 to 6 carrots sliced in approximately ??-inch slices
  
• 2 tablespoons minced garlic
  
• 3 bay leaves
  
• 2 tablespoons dried oregano
  
• 4 sprigs fresh thyme (must use fresh)
  
• 1 tablespoon crushed red pepper
  
• 5 to 6 medium sized potatoes, peeled and cubed
  
• 32 ounces clam broth (we used Snow's All Natural Clam Juice, 4 bottles, 8 ounces each)
  
• 14-ounce can chicken broth
  
• 4 cans (6 1/2 ounces/can) chopped or diced clams, drained and juice reserved
  
• 28-ounce can diced tomatoes (not seasoned)
  
• 8-ounce can tomato sauce
  
• 1/4 cup chopped parsley, dried or fresh (we used fresh)
  
• Salt and pepper

In a large soup pot, cook bacon until crispy. Add onions, celery, bell pepper and carrots. Cook for about 20 minutes until softened. Add garlic, bay leaves, oregano, thyme, and crushed pepper and cook for about 2 to 3 minutes more.

Bring heat up to high; add potatoes, clam broth, chicken broth and the juice from the clams. Cover and bring to a boil. Cook for about 30 minutes or until the potatoes are fork tender. Add diced tomatoes and tomato sauce and cook 10 to 15 minutes longer. Remove pot from heat, add clams and parsley and stir. Add salt and pepper to taste.

Serve or place in refrigerator until ready to use. Can be frozen.

-- Bob Pepsin, McCandless

Requests

Ed Gavalek, Braddock: "I would like a recipe for onion rye bread similar to the bread sold at Guentert's Bakery in Braddock."

Nancy Marazzo, Forest Lake, Minn.: "I'm looking for a recipe called Apple Spice Cookies. They are made from dried apples and rolled in sugar and cinnamon. The magazine recipe was probably from 1997-2002."

Robin Sampano, Brampton, Ontario, Canada: "I am looking for a shortbread recipe using Turtles chocolates, where you actually mix the Turtles chunks in the dough. I don't want to dip them. I plan on taking the frozen Turtles and putting them in a plastic bag and smashing them with a hammer. These are the chunks I want to add to the dough. Can anyone help me?"