Hearty New England Clam Chowder
Total Time
Prep: 10 min. Cook: 15 min.
Makes
6 servings
Ingredients
4 slices hickory-smoked bacon, minced
1 Tablespoon butter
1 cup onion, minced
2 Tablespoons minced garlic
2 teaspoon of my own personal spice blend (see below)
2 Tablespoons all-purpose flour
2 cans clams (10 ounces each can)
1 cup bottled clam juice
3¼ cups Half and Half
S&P to taste
6 medium potatoes, boiled, peeled, cooked, and diced
Directions
To create my personal Spice Blend, blend 4 teaspoons oregano, 4 teaspoons dried parsley, 2 teaspoons marjoram, 2 teaspoons dill, 4 teaspoons thyme, 4 teaspoons basil, 1 tsp sage, 4 teaspoons rosemary, and 1 tablespoon all-purpose flour, using a grinder to combine them. Store in a resealable container.
In a heavy-bottomed, 4 quart pot, sauté bacon, butter, onion, garlic and the spice blend over low heat. Do not allow to brown.
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.
Add Half and Half, cooked potatoes, salt, pepper, and clams. Simmer 20 minutes.
