Duke's clam chowder

Yield: 8 servings

Measure Ingredient
¼ pounds Potatos, new, diced
4 Ea. bacon slices, diced
6 tablespoons Butter
3 Ea. celery ribs, diced
1 Ea. onion, medium, peeled and diced
2 teaspoons Chopped fresh basil
1 teaspoon Dried marjoram
1 teaspoon Dried Italian seasoning
½ teaspoon Dried thyme
2 eaches Bay leaves
1 each Pinch chopped fresh garlic
White, black and Cayenne peppers to taste
⅓ cup Flour
4 cups Whipping cream
½ cup Half and half
1¼ cup Clam nectar or broth
2 ounces Clam concentrate (or 1 addtl. c. clam nectar)
1½ cup Clams, chopped, fresh or frozen
¼ teaspoon Dill
2 tablespoons Parsley, fresh, chopped

1. Blanch the potatoes in boiling water for 5 minutes, or until tender. Drain and set aside.

2. Cook bacon until transparent. Add butter, celery, onion, basil, marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to taste. Cook until vegetables are tender, about 10 minutes.

3. Stir in the flour and cook over low heat, 3 to 4 minutes. Stir in the cream, half and half, clam nectar and concentrate. Heat to just under boiling.

4. Add potatoes and chopped clams. Bring to slow boil and cook for 2 to 3 minutes. Discard bay leaves. Stir in dill and parsley; serve.

Makes 8 servings.

Posted by Bob Stein. Courtesy of Fred Peters.

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