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-> [Seafood, Soups & Stews] -> [Duke's clam chowder Recipe] |
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Duke's clam chowder
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| Artist: |
_ |
| Categories: |
Seafood, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/4
| lbs | Potatos, new, diced | | 4
| | Ea. bacon slices, diced | | 6
| tbsp | 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
| cup | Flour | | 4
| cup | Whipping cream | | 1/2
| cup | Half and half | | 1 1/4
| cup | Clam nectar or broth | | 2
| oz | Clam concentrate (or 1 | | | -addtl. c. clam nectar) | | 1 1/2
| cup | Clams, chopped, fresh or | | | -frozen | | 1/4
| tsp | Dill | | 2
| tbsp | Parsley, fresh, chopped |
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Procedures:
| 1 | Blanch the potatoes in boiling water for 5 minutes, or until tender. | | 2 | Drain and set aside. | | 3 | Cook bacon until transparent. | | 4 | Add butter, celery, onion, basil, marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to taste. | | 5 | Cook until vegetables are tender, about 10 minutes. | | 6 | Stir in the flour and cook over low heat, 3 to 4 minutes. | | 7 | Stir in the cream, half and half, clam nectar and concentrate. | | 8 | Heat to just under boiling. | | 9 | Add potatoes and chopped clams. | | 10 | Bring to slow boil and cook for 2 to 3 minutes. | | 11 | Discard bay leaves. | | 12 | Stir in dill and parsley; serve. | | 13 | makes 8 servings. |
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