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Sea Hag Clam Chowder




Source of Recipe


gijane


List of Ingredients




3, 6 ½ -ounce cans.chopped clams
4, 8-ounce bottles clam juice
3/4 ounce Minor's Clam Base, about 1 tablespoon (optional)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 cup butter or margarine
1 cup all-purpose flour
1/2 pound chopped bacon ends and pieces preferred
3/4 cup chopped celery
3/4cup chopped onion
3 cups chopped, peeled potato
4 cups scalded milk, or half-and-half
. Butter for garnish
. Chopped fresh parsley for garnish




Recipe



Drain clams, reserving juice. Combine reserved juice and clam juice in a large soup pot. Stir in clam base, if desired, basil and thyme. Bring to a boil.
In the meantime, melt 3/4 cup butter or margarine over medium heat in a small saucepan. Stir in flour to make a roux. Continue to cook for 20 minutes, stirring occasionally.
In a separate skillet, cook bacon until limp and slightly brown on the edges. Drain off excess fat. Add celery and onion. Continue to cook for 5 minutes, or until tender-crisp.
Cook potatoes in lightly salted water just until tender.
Drain.
Stir roux into boiling clam juice, using a wire whisk to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil, then reduce heat.
Stir in scalded. milk or half-and-half. Do not let soup boil. Top each serving with butter and chopped fresh parsley.
Makes 6 to 8 servings.