January 21: New England Clam Chowder Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Duke's Clam Chowder
Categories: Soups, Shellfish, Dairy, Potatoes
Yield: 8 Servings

1/4 lb New potatoes; diced
4 sl Bacon; diced
6 tb Butter
3 Celery ribs; diced
1 md Onion; peeled, diced
2 ts Chopped fresh basil
1 ts Dried marjoram
1 ts Dried Italian seasoning
1/2 ts Dried thyme
2 Bay leaves
pn Chopped fresh garlic
White, black, cayenne pepper
1/3 c Flour
4 c Whipping cream
1/2 c Half & half
1 1/4 c Clam nectar or broth
2 oz Clam concentrate
+=OR=+
1 c Clam nectar additional
1 1/2 c Clams; chopped, fresh or
- frozen
1/4 ts Dill
2 tb Fresh parsley; chopped

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

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.

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.

Add potatoes and chopped clams. Bring to a 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.

From: http://www.recipesource.com

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