DUKE'S CLAM CHOWDER

 

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Ingredients

  • 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.

Notes

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.

Categories: Chowder  Main Dish  Shellfish  Soup  Stove 
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