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Duke's Clam Chowder Recipe

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This recipe for Duke's Clam Chowder, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Beaver
Added: Sunday, January 25, 2009


1/4 lb. new potatoes, diced
4 bacon slices, diced
6 T. butter
3 celery ribs, diced
1 medium onion, peeled and diced
2 tsp. chopped fresh basil
1 tsp. dried marjoram
1 tsp. dried Italian seasoning
1/2 tsp. dried thyme
2 bay leaves
1 pinch chopped fresh garlic
White, black and Cayenne pepper 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 base (or 1 additional cup clam nectar)
1-1/2 c. clams, chopped
1/4 tsp. dill
2 T. fresh parsley, chopped

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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I use the "Better Than Bouillon" Clam Base that comes in an 8-oz. jar. Also, I let the chowder simmer gently for about an hour. This rivals any good New England chowder that we had growing up in Massachusetts!




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