*  Exported from  MasterCook  *
 
                            DUKE'S CLAM CHOWDER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   lb           Potatos, new, diced
    4                    Ea. bacon slices, diced
    6       tb           Butter
    3                    Ea. celery ribs, diced
    1                    Ea. onion, medium, peeled
                         -and diced
    2       ts           Chopped fresh basil
    1       t            Dried marjoram
    1       t            Dried Italian seasoning
      1/2   ts           Dried thyme
    2       ea           Bay leaves
    1       ea           Pinch chopped fresh garlic
                         White, black and Cayenne
                         -peppers to taste
      1/3   c            Flour
    4       c            Whipping cream
      1/2   c            Half and half
    1 1/4   c            Clam nectar or broth
    2       oz           Clam concentrate (or 1
                         -addtl. c. clam nectar)
    1 1/2   c            Clams, chopped, fresh or
                         -frozen
      1/4   ts           Dill
    2       tb           Parsley, fresh, chopped
 
   1.  Blanch the potatoes in boiling water for 5
   minutes, or until tender. Drain and set aside.
   
   2.  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.
   
   3.  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.
   
   4.  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.
   
   Posted by Bob Stein. Courtesy of Fred Peters.
  
 
 
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