Boston Clam Chowder

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Boston Clam Chowder

This original classic combines sweet clams in a hearty white sauce.

Serves: 8


	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 tsp marjoram 2 tsp chopped fresh basil 1 tsp Italian seasoning 1/4 tsp dill 1/2 tsp thyme 2 bay leaves 1/8 cups chopped fresh parsley

Method

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.