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"Those who forget the pasta are condemned to reheat it."--Unknown

Sea Hag Clam Chowder Recipe

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This recipe for Sea Hag Clam Chowder is from GEBC Mothers of Preschoolers 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 6-ounce chopped clams
4 8-ounce bottles of clam juice
3/4 ounce clam base about 1 tablespoon(optional)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 cup butter and margarine (1 1/2 sticks)
1 cup all purpose flour
1/2 pound chopped bacon, ends and pieces preferred
3/4 cup chopped celery
3/4 cup chopped onion
3 cups peeled chopped potato
4 cups milk or half and half
*butter for garnish
* chopped fresh parsley for garnish
Directions:
Directions:
*Drain clams, reserving juice. Combine reserved juice and clam juice in a large soup pot. Stir in clam base, basil, and thyme. Bring to a boil.
*In the meantime melt 3/4 cup butter or margarine over medium beat in a small saucepan. Stir in flour to make a roux. Continue to cook for 20 minutes, stirring occasionally.
*In a separate skillet, cook bacon until limp and slightly brown on the edges. Drain off excess fat, add celery and onion. Continue to cook fro 5 minutes or until tender crisp.
*Cook potatoes in lightly salted water just until tender. Drain.
*Stir roux into boiling clam juice using a wire whisk to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil then reduce heat.
8Stir in milk or half-and-half. Do not let soup boil. Top each serving with butter and chopped fresh parsley.

 

 

 

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