ISO: Re: ISO: Ivar's Clam Chowder

Duke's #1 Clam Chowder

(Yields one quart-6-8 servings)

3oz. diced bacon (approx. 4 slices) 1 pinch fresh garlic, white pepper,
1 medium diced onion black pepper, cayenne pepper to taste
3 stalks diced celery 1 tsp marjoram
1/4 lb. diced new potatoes (blanched) 2 tsp chopped fresh basil
4c heavy cream 1/4 tsp dill
1-1/2 c chopped clams fresh or frozen 1/2 tsp thyme
1/3 c flour 2 bay leaves
1/2 cup half and half 1/8 c chopped freah parsley
3 0z butter 1 tsp Italian Seasoning
2 oz. clam concentrate or clam base
1-1/4 clam juice or nectar

Method: Cook bacon until transparent. Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender. Add flour and cook for 3-4 minutes over low heat. Add all dairy products, clam nectar and base. Heat just under boiling point. Steam potaotes and cool. Add chopped clams and potatoes. Bring to a boil slowly and cook for 2-3 minutes. Add dill and parsley and serve.

The key is to make the rhu (did I spell correctly?) on your stove top and heat the liquids in the microwave until they reach 180 degrees), then combine them on the stove top. Always put the dill and the parsely in last. Additionally, this freezes quite well. Duke's once sold this frozen, but upon freezing the color becomes a bit greenish and was not up to their marketing standards! My husband and I usually spend half a day at the beginning of the winter season making a large pot of this to get us through the winter grey skies in Seattle.

This is delicious, but does take some practice and do not tell your cardiologist that you have eaten this. Additonally, the rather secret ingredient is to use a clam base made by Harvest Foods in Fall City WA. They are a wholesaler, but sell to individuals. There address is P.O. box 461 Fall City, WA 98024-0461.