Clam Chowder Recipe

Soup

Ingredients:

3 oz. diced bacon (approx 4 slices)
1 medium diced onion
3 stalks diced celery
1/4 lb. diced new potatoes (blanched)
4 cups heavy cream
1 1/2 cups chopped clams, fresh or frozen
1/3 cup flour
1/2 cup half & half
3 oz. butter
2 oz. clam concentrate
1 1/4 cup clam juice or nectar
1 pinch chopped fresh garlic, white pepper, black pepper, cayenne pepper to taste
1 teaspoon marjoram
2 teaspoons chopped fresh basil
1 teaspoon Italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cup chopped fresh parsley

Directions:

Cook bacon until transparent. Add butter, onions, celery and all the seasonings except dill and parsley. Cook until tender. Add flour and cook for 3-4 minutes over low heat. Add all dairy products, clam nectar and base. Heat just under boiling point. Steam potatoes and cool. Add chopped clams and potatoes. Bring to a boil slowly and cook 2-3 minutes. Add dill and parsley and serve. Enjoy!

This chowder won cook offs in Seattle for years and is great just the way it is listed. If you want to make it a little less rich use milk instead of cream. I usually use more bacon and use a large can of clams in nectar which adds alot more of both but still works great. Its fun to serve each person in their own sour dough bread bowl if you have time .

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Submitted 6/13/05.
Source: Dukes Chowder House, Seattle Wa.
Submitted By: Sheila Nelson
nednelson@msn.com
Clam Chowder