Duke's Clam Chowder Recipe
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Ingredients : Duke's Clam Chowder Recipe
1/4 lb potatos, new, diced
4 ea. bacon slices, diced
6 tbsp butter
3 ea. celery ribs, diced
1 ea. onion, medium, peeled and diced
2 tsp chopped fresh basil
1 tsp dried marjoram
1 tsp dried italian seasoning
1/2 tsp dried thyme
2 each bay leaves
1 each pinch chopped fresh garlic
1 white, black and cayenne peppers to, taste
1/3 cup flour
4 cup whipping cream
1/2 cup half and half
1 1/4 cup clam nectar or broth
2 oz clam concentrate (or 1 addtl. c. cl, am nectar)
1 1/2 cup clams, chopped, fresh or frozen
1/4 tsp dill
2 tbsp 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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