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Sea Hag Clam Chowder




Source of Recipe


Sea Hag Restaurant, Depoe Bay, Oregon


Recipe Introduction


This recipe uses lots of pots and pans to prepare,but is worth the
cleanup time. This is also served a. Gracie's at Smuggler's Cove in
Newport. Minor's Clam Base is listed as an optional ingredient because
it is difficult to find in retail stores. Executive chef Don Grind staff
shares.


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.