Sea Hag Clam Chowder

Recipe Ingredients

3		Chopped clams - (6 1/2 oz ea)
4		Clam juice - (8 oz ea)
1/4 teaspoon	1.3ml	Dried basil
1/4 teaspoon	1.3ml	Dried thyme
3/4 cup	148g / 5.2oz	Butter or margarine
1 cup	62g / 2.2oz	All-purpose flour
1/2 lb	227g / 8oz	Bacon - chopped
3/4 cup	82g / 2.9oz	Chopped celery
3/4 cup	46g / 1.6oz	Chopped onions
3 cups	438g / 15oz	Chopped peeled potato
4 cups	948ml	Scalded milk or half-and-half
		Butter
		Chopped fresh parsley

Recipe Instructions

Drain clams and reserve juice. Combine reserved juice and clam juice in a large soup pot. Stir in basil and thyme. Bring to a boil.

In the meantime, melt 3/4 cup butter or margarine over medium heat in a small saucepan. Stir in flour to make a roux. Continue to cook for 20 minutes, stirring occasionally.

In separate skillet, cook bacon until limp and slightly brown on the edges. Drain off excess fat. Add celery and onion. Continue to cook for 5 minutes or until tender-crisp.

Cook potatoes in lightly salted water just until tender, and then drain.

Stir roux into boiling clam juice, using a wire whisk to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil, then reduce heat. Stir in scalded milk or half-and-half. Do not let soup boil.

Top each serving with butter and chopped fresh parsley.

This recipe yields 6 to 8 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

Rating

Average rating:

10 (3 votes)

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