Sunday, September 15, 2013

Duke's Clam Chowder Recipe: A Seattle Favorite



Yes, I kiped this off the internet, so sue me! 

4 slices bacon, diced
1 medium onion, diced
3 stalks celery, diced
1/4 lb new potato, blanched and diced
4 cups heavy cream
1 1/2 cups clams, chopped
1/3 cup flour
1/2 cup half-and-half
3 ounces butter
2 ounces clam base
1 1/4 cups clam juice
1 pinch garlic, chopped
1 pinch white pepper
1 pinch black pepper
1 pinch cayenne, to taste
1 teaspoon marjoram
2 teaspoons fresh basil, chopped
1 teaspoon italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cup fresh parsley, chopped
Directions:

1
Cook bacon until transparent.
2
Add butter, onions, celery and all the seasoning except dill and parsley.
3
Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
4
Add all dairy products, clam nectar and base. Heat just under boiling point.
5
Steam potatoes and cool.
6
Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.

Read more: <a href="http://www.food.com/recipe/dukes-clam-chowder-176518?oc=linkback">http://www.food.com/recipe/dukes-clam-chowder-176518?oc=linkback</a>

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