Duke's clam chowder
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Duke's clam chowder
  Chowder    Soups    Seafood    Clams  
Last updated 6/12/2012 1:00:52 AM. Recipe ID 24123. Report a problem with this recipe.
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      Title: Duke's clam chowder
 Categories: Soups, Seafood
      Yield: 8 servings
 
    1/4 lb Potatos, new, diced
      4    Ea. bacon slices, diced
      6 tb Butter
      3    Ea. celery ribs, diced
      1    Ea. onion, medium, peeled
           -and diced
      2 ts Chopped fresh basil
      1 ts Dried marjoram
      1 ts Dried Italian seasoning
    1/2 ts 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
           -addtl. c. clam nectar)
  1 1/2 c  Clams, chopped, fresh or
           -frozen
    1/4 ts Dill
      2 tb Parsley, fresh, chopped
 
  1.  Blanch the potatoes in boiling water for 5 minutes, 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.
 




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Recipe ID 24123 (Apr 03, 2005)

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