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Clam Chowder Recipe
Serves 8
Ingredients: 1/4 lb potatos, new, diced
4 bacon slices, diced
6 tbsp butter
3 celery ribs, diced
1 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 bay leaves
1 pinch chopped fresh garlic
White, black and cayenne peppers, to taste
1/3 cup flour
4 cups whipping cream
1/2 cup half and half
1 1/4 cups clam nectar or broth
2 oz clam concentrate, or 1 additional cup clam nectar
1 1/2 cups clams, chopped, fresh or frozen
1/4 tsp dill
2 tbsp parsley, fresh, chopped
Instructions: 1. Blanch the potatoes in boiling water for 5 minutes, or until tender.
2. Drain and set aside.
3. Cook bacon until transparent.
4. Add butter, celery, onion, basil, marjoram, Italian seasoning, thyme, bay leaves, garlic and peppers to taste.
5. Cook until vegetables are tender, about 10 minutes.
6. Stir in the flour and cook over low heat, 3 to 4 minutes.
7. Stir in the cream, half and half, clam nectar and concentrate.
8. Heat to just under boiling.
9. Add potatoes and chopped clams.
10. Bring to slow boil and cook for 2 to 3 minutes.
11. Discard bay leaves.
12. Stir in dill and parsley; serve.
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