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Duke's Clam Chowder

 

132

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

¼ pound new potatoes
diced
4 slices bacon
diced
6 tablespoons butter
3 each celery stalks
diced
1 each onions
medium, diced
2 teaspoons basil
fresh
*
1 teaspoon marjoram
dried
*
1 teaspoon italian seasoning
dried
*
½ teaspoon thyme
dried
*
2 each bay leaves
*
1 pinch garlic
fresh, chopped
*
1 x white pepper
white, black and cayenne, to taste
*
cup all-purpose flour
4 cups heavy whipping cream
½ cup light cream (half&half)
1 ¼ cups clam broth
or nector
*
2 ounces clam concentrate
or 1 addtl. c. clam nectar
*
1 ½ cups clams
fresh or frozen, chopped
¼ teaspoon dill weed
*
2 tablespoons parsley leaves
fresh, chopped

Directions

  1. Blanch the potatoes in boiling water for 5 minutes, or until tender.

Drain and set aside.

  1. 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.

  1. 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.

  1. 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 61084% of calories from fat
 % Daily Value *
Total Fat 57g 87%
Saturated Fat 35g 173%
Trans Fat 0g
Cholesterol 216mg 72%
Sodium 252mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 26g
Vitamin A 48% Vitamin C 20%
Calcium 14% Iron 49%
* based on a 2,000 calorie diet How is this calculated?

 

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