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

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

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