*  Exported from  MasterCook  *

                           Duke's Clam Chowder

Recipe By     : Fred Peters
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   lb           New potatos -- diced
   4       sl           Bacon -- diced
   6       tb           Butter
   3                    Celery ribs -- diced
   1       md           Onion -- peeled, diced
   2       ts           Fresh basil -- chopped
   1       ts           Dried marjoram
   1       ts           Dried Italian seasoning
     1/2   ts           Dried thyme
   2                    Bay leaves
   1       pn           Fresh garlic -- chopped
                        White pepper -- to taste
                        Black pepper -- to taste
                        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 concentrate -OR-
   1       c            Additional clam nectar
   1 1/2   c            Clams --
                        - fresh or frozen, chopped
     1/4   ts           Dill
   2       tb           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 & parsley; serve.
  
  Yield: 8 Servings
  
  Posted by: Bob Stein


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