A recipe for Duke's Clam Chowder. Follow the simple recipe instructions for Duke's Clam Chowder shared by other home cooking experts.
Ingredients
1/4 lb. Potatoes, new, diced4 Ea. bacon slices, diced
6 Tbs. Butter
3 Ea. celery ribs, diced
1 Ea. onion, medium, peeled and diced
2 Tsp. Chopped fresh basil
1 Tsp. Dried marjoram
1 Tsp. Dried Italian seasoning
1/2 Tsp. Dried thyme
2 ea. Bay leaves
1 ea. Pinch chopped fresh garlic
White, black and Cayenne peppers to taste
1/3 c. Flour
4 c. Whipping cream
1/2 c. Half and half
1 1/4 c. Clam nectar or broth
2 oz. Clam concentrate (or 1 additional cup clam nectar)
1 1/2 c. Clams, chopped, fresh or frozen
1/4 Tsp. Dill
2 Tbs. Parsley, fresh, chopped
Directions
1. Blanch the potatoes in boiling water for 5minutes, or until tender. Drain and set aside. 2. Cook bacon until transparent. Add butter, celery,
onion, basil, marjoram, Italian seasoning, thyme, bay leaves, garlic and peppers to taste. Cook until vegetables are tender, about 10 minutes. 3. Stir in the flour and cook over low heat, 3 to 4
minutes. Stir in the cream, half and half, clam nectar and concentrate. Heat to just under boiling. 4. Add potatoes and chopped clams. Bring to slow
boil and cook for 2 to 3 minutes. Discard bay leaves. Stir in dill and parsley; serve. Makes 8 servings. Posted by Bob Stein. Courtesy of Fred Peters.
