Duke's Clam Chowder
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ⅓ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
new potatoes
diced |
|
| 4 | slices |
bacon
diced |
|
| 9E+1 | ml |
butter
|
|
| 3 | each |
celery stalks
diced |
|
| 1 | each |
onions
medium, diced |
|
| 1E+1 | ml |
basil
fresh |
*
|
| 5 | ml |
marjoram
dried |
*
|
| 5 | ml |
italian seasoning
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | pinch |
garlic
fresh, chopped |
*
|
| 1 | x |
white pepper
white, black and cayenne, to taste |
*
|
| 79 | ml |
all-purpose flour
|
|
| 946 | ml |
heavy whipping cream
|
|
| 118 | ml |
light cream (half&half)
|
|
| 296 | ml |
clam broth
or nector |
* |
| 57.8 | ml/g |
clam concentrate
or 1 addtl. c. clam nectar |
* |
| 355 | ml |
clams
fresh or frozen, chopped |
|
| 1.3 | ml |
dill weed
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
- Blanch the potatoes in boiling water for 5 minutes, or until tender.
Drain and set aside.
- 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.
- 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.
- 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.
