Recipes
DUKE'S CLAM CHOWDER
Duke's Clam Chowder
This recipe came from a wonderful gentleman I had the fortune to work with in advertising about 20 years ago, and every time I make it, it gets rave reviews.
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PrintINGREDIENTS
- 4 slices bacon, diced
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 clove garlic, minced
- 1/4 lb new potatoes, cooked and diced
- 4 cups half-n-half
- 1/2 cup cream
- 1 1/2 cups chopped clams
- 1/3 cup flour
- 3 ounces butter
- 1 1/4 cups clam juice
- 2 tsp chopped basil
- 1 tsp Italian seasoning
- 1/8 cup parsley
- 1/2 tsp thyme
- 1/2 tsp dill
- Salt and pepper to taste
DIRECTIONS
Cook bacon until translucent. Add butter, onions, celery, garlic, and all seasonings except parsley. Cook until tender. Add flour and cook for 3 or 4 minutes over low heat. Add all dairy products and clam juice. Heat just under boiling point. Add clams and potatoes. Bring to a boil slowly and cook for 2 or 3 minutes. Add parsley and serve.
RECIPE BACKSTORY
This recipe came from a wonderful gentleman I had the fortune to work with in advertising about 20 years ago, and every time I make it, it gets rave reviews.
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