Duke's Clam Chowder

Course : Chowders
Serves: 4
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3 ounces bacon -- diced and cooked
1 medium onion chopped
3 stalks celery -- diced
2 large russet potatoes -- diced
1 1/2 cups chopped clams
1 1/4 cups clam juice
1 teaspoon garlic -- minced
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon marjoram
2 teaspoons basil
1 teaspoon italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 pieces bay leaves
1/4 cup parsley -- chopped
1/3 cup flour
1/2 cup half and half
3 ounces butter

Preparation / Directions:

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. Addseasonings. Potatoes and clams. Simmer til flavors have merged. Do not allow to boil.


Nutritional Information:

518 Calories (kcal); 33g Total Fat; (56% calories from fat); 26g Protein; 30g Carbohydrate; 116mg Cholesterol; 928mg Sodium

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