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Prep Time: 30 min
Cook Time: 30 min
Total Cook Time: 1 hour
Yield: 6 servings

Ingredients:
• 2 slices hickory-smoked bacon, diced
• ½ teaspoon butter
• 1 cup onion, minced
• 2 medium cloves garlic , minced
• 1 teaspoon seasoning spice (see below)
• 1 tablespoon all-purpose flour
• 3 cans (of 6½ ounces) clams
• 1 cup bottled clam juice
• 1½ cups Half-and-Half
• ¼ teaspoon white pepper
• 2 medium potatoes, boiled, peeled and diced into quarter inch cubes (1x1cm)

Direction:
1) In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and seasoning spice over low heat. Do not allow to brown.
2) Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat.
3) Add Half-and-Half and simmer 20 minutes.
4) Add white pepper and potatoes. Continue to simmer until potato is tender.
5) Add clams, do not allow the chowder to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

Seasoning Spice:
Ingredients:
• 4 tablespoon oregano
• 4 tablespoon dried parsley
• 2 tablespoon marjoram
• 2 tablespoon dill
• 4 tablespoon thyme
• 4 tablespoon basil
• 1 tablespoon sage
• 4 tablespoon rosemary
• 2 tablespoon tarragon
• 1 tablespoon all-purpose flour

Direction:
Crush in a mortar (or use a spice grinder to mix). Store in an airtight container

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