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  • Duke's Clam Chowder

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    Duke's Clam Chowder
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 ounce Bacon, Diced & Cooked
    • 1 x Onion Minced
    • 3 stalk Celery, Diced
    • 2 lrg Russet Potatoes, Diced
    • 1 1/2 c. Minced Clams
    • 1 1/4 c. Clam Juice
    • 1 tsp Garlic, Chopped
    • 1 tsp Pepper
    • 1/4 tsp Cayenne Pepper
    • 1 tsp Marjoram
    • 2 tsp Basil
    • 1 tsp Italian Seasoning
    • 1/4 tsp Dill
    • 1/2 tsp Thyme
    • 2 x Bay Leaves
    • 1/4 c. Parsley, Minced
    • 1/3 c. Flour
    • 1/2 c. Half And Half
    • 3 ounce Butter

    Directions

    1. Fry bacon, set aside. Simmer potatoes til nearly done. Drain, reserving potato water. Saute/fry onions, and celery in leftover bacon grease, til soft.
    2. Add in butter and heat. Add in flour and stir. Add in clam juice and half and half.
    3. Stir til smooth and thickened. Add in seasonings. potatoes and clams. Simmer til flavors have merged. Don't allow to boil.
    4. NOTES : Can add in lowfat milk to thin if it is too thick.

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