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| Duke's Clam Chowder Recipe |
Category: Stews
Rating:
N/A
Servings: 4
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Ingredients
3 oz bacon; diced & cooked
1 onion chopped
3 stalks celery; diced
2 large russet potatoes; diced
1 1/2 cup chopped clams
1 1/4 cup clam juice
1 teaspoon garlic; minced
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon marjoram
2 teaspoon basil
1 teaspoon italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/4 cup parsley; chopped
1/3 cup flour
1/2 cup half and half
3 oz butter
Cooking Directions:
Fry bacon, set aside. Simmer potatoes til nearly done. Drain, reserving potato water. Saute onions, and celery in leftover bacon grease, til soft. Add butter and melt. Add flour and stir. Add clam juice and half and half. Stir til smooth and thickened. Add seasonings. potatoes and clams. Simmer til flavors have merged. Do not allow to boil.
NOTES : Can add milk to thin if it is too thick. Posted to recipelu-digest by "Judy Zegke" on Feb 6, 1999
soups&,stews
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