Clam Chowder

~The recipe below was adapted from award winning Duke’s Chowder House. Some people prefer chowder to be smooth and creamy with little texture. This chowder is not for those people. Chunks of buttery potatoes, bits of bacon, slight crunch of celery, sweetness of corn kernels, and spoonfuls of briny clams- this is hands down, the best chowder I have ever had. Served invitingly with warm toasty sourdough rolls, this takes me back to my teenage summers working on the Seattle waterfront.


*Tip: If you have a Costco or Cash & Carry nearby, pick up a large can of chopped clams. It comes with more than enough of the clam nectar/juice you will need for the chowder. The leftover clams and juice can easily used for clams linguini.

Ingredients:

5 slices of bacon- diced

1 medium onion- diced

3 stalks celery- diced

3 medium new potatoes- steamed and cubed

2 cups canned chopped clams

1/2 cup whole sweet corn kernels

2 oz clam base

3 ¼ cups clam juice/nectar

1/8 cup parsley- chopped

2 tsp basil- chopped

2 cloves garlic-minced

1/4 tsp cayenne pepper

1 tsp marjoram

1 tsp Italian seasoning

1/2 tsp thyme

1/4 tsp dill

2 bay leaves

fresh ground pepper (to taste)

2 cups heavy whipping cream

1/2 cup half & half

3 oz butter

1/3 cup flour

Directions:

1. In a large soup pot, cook bacon over medium heat until transparent.
2. Add butter, onions, celery, and all the seasoning except for dill and parsley, cook until tender.
3. Add flour, cook over low heat for 3-4min.
4. Add all dairy products, clam juice, and clam base and reduce heat to low. Cover for 5-8min, stirring occasionally.
5. Add chopped clams, potatoes, and corn.
6. Bring to boil slowly, cook for 2-3 min.
7. Add dill and parsley, cook for 5 min.
8. Remove and discard bay leaves. Serve.