Duke's Clam Chowder

By mutzali

Ingredients

• 3 oz. diced bacon (approximately 4 slices)
• 1 medium diced onion
• 3 stalks diced celery
• 1/4 lb. diced new potatoes (blanched)
• 4 cups heavy cream
• 1 1/2 cups chopped clams, fresh or frozen
• 1/3 cup flour
• 1/2 cup half & half
• 3 oz. butter
• 2 oz. clam concentrate or clam base
• 1 1/4 cups clam juice or nectar
• 1 pinch chopped fresh garlic, white pepper, black pepper, cayenne pepper to taste
• 1 teaspoon marjoram
• 2 teaspoons chopped fresh basil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon dill
• 1/2 teaspoon thyme
• 2 bay leaves
• 1/8 cups chopped fresh parsley

Preparation

Step 1

Cook bacon until transparent.
Add butter, onions, celery and all the seasoning except dill and parsley.
Cook until tender.
Add flour and cook for another 3 - 4 minutes over low heat.
Add all dairy products, clam nectar and base.
Heat just under boiling point.
Steam potatoes and cool.
Add chopped clams and potatoes.
Bring to a boil slowly and cook for 2 - 3 minutes.
Add dill and parsley.