Name: Duke's Clam Chowder
Ingredients: 3 oz Bacon; Diced & Cooked; 1 Onion Chopped; 3 Stalks Celery; Diced; 2 lg Russet Potatoes; Diced; 1 1/2 c Chopped Clams; 1 1/4 c Clam Juice; 1 ts Garlic; Minced; 1 ts Pepper; 1/4 ts Cayenne Pepper; 1 ts Marjoram; 2 ts Basil; 1 ts Italian Seasoning; 1/4 ts Dill; 1/2 ts Thyme; 2 Bay Leaves; 1/4 c Parsley; Chopped; 1/3 c Flour; 1/2 c Half And Half; 3 oz Butter

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Mark Dever

CATEGORY	CUISINE	TAG	YIELD
	Italian	Soups &, Stews	4	Servings

INGREDIENTS

3	oz	Bacon; Diced & Cooked
1		Onion Chopped
3		Stalks Celery; Diced
2	lg	Russet Potatoes; Diced
1 1/2	c	Chopped Clams
1 1/4	c	Clam Juice
1	ts	Garlic; Minced
1	ts	Pepper
1/4	ts	Cayenne Pepper
1	ts	Marjoram
2	ts	Basil
1	ts	Italian Seasoning
1/4	ts	Dill
1/2	ts	Thyme
2		Bay Leaves
1/4	c	Parsley; Chopped
1/3	c	Flour
1/2	c	Half And Half
3	oz	Butter

INSTRUCTIONS

Fry bacon, set aside. Simmer potatoes til nearly done. Drain, reserving
potato water. Saute onions, and celery in leftover bacon grease, til soft.
Add butter and melt. Add flour and stir. Add clam juice and half and half.
Stir til smooth and thickened. Add seasonings. potatoes and clams. Simmer
til flavors have merged. Do not allow to boil.
NOTES : Can add milk to thin if it is too thick.
Posted to recipelu-digest by "Judy Zegke" <judyz@worldnet.att.net> on Feb
6, 1999

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