"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for DUKE'S AWARD WINNING CLAM CHOWDER, by , is from SWEET TOOTH EDITION, 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!



1 lb IQF clams or 1 lb canned or frozen clams
1 1/2 cups clam juice
1 oz clam base
4 strips bacon
1 cube butter
2 cups celery, diced
2 cups onion, diced
1/2 tsp basil
1 tsp thyme
1/2 tsp black pepper
2 cups red potatoes, diced
1 clove garlic
1 Tbsp dill
4 oz flour
1 1/2 cups milk
2 1/2 cups heavy cream

Blanch diced fresh baby red potatoes in boiling water ( until tender ). Cool and set aside
Cook bacon in heavy bottomed saucepan until the bacon begins to crisp.
Add butter, onions, celery. Saute until tender.
Add flour, lower heat and cook for 7 minutes on medium heat.
In small bowl, dissolve clam base in clam juice. Add to soup.
Add milk and cream.
Add herbs.
Heat until almost boiling, blending with a whisk.
Add blanched red potatoes and clams
Simmer for 2-3 minutes on medium low heat.
Cool quickly or serve immediately.

Personal Notes:
Personal Notes:
I haven't made this but it looked good. Let me know if you make it before I do.
Naturally you would serve this with the best baguette you can find and a lovely crisp green salad with arugula and avocados.
Suzanne made really great Clam Chowder and Corn Chowder at Celebrations to Go.




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