Duke's Chowderhouse Chowder
Source of Recipe
catgurrl
List of Ingredients
3 ounces diced bacon (approximately 4 slices)
3 ounces butter
1 medium onion, diced
Pinch chopped fresh garlic
White pepper, black pepper, cayenne pepper to taste
1 tsp marjoram
2 tsp chopped fresh basil
1 tsp Italian seasoning
1/2 tsp thyme
2 bay leaves
1/3 cup flour
4 cups heavy cream
1/2 cup half-and-half
1-1/4 cups clam nectar or juice
2 ounces clam concentrate or base
1/4 lb. diced new potatoes, blanched
1-1/2 cups fresh or frozen chopped clams
1/4 tsp dill
1/8 cup chopped fresh parsley
Recipe
Cook bacon until transparent. Add butter, onions, celery and all of the seasonings (except dill and fresh parsley). Cook until tender.
Add flour and cook for another 3 to 4 minutes over low heat. Add cream and half-and-half, clam nectar and clam base. Heat just under boiling point.
Steam the potatoes and cool. Add the chopped clams and potatoes. Bring to boil slowly and cook for 2 to 3 minutes. Add dill and parsley, and serve.
Makes 1 quart
(6 to 8 servings)
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