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Normandy Park Clam Chowder
1 Min Read
Diane Ridge
YIELD: 10, 12-oz. servings
1 can chopped ocean clams (51 oz.)
1 lb., 12 oz. small red potatoes, scrubbed, peeled, diced
1 qt. heavy cream
1 1/2 cups half & half
2 Tbsps. clam base
1 1/2 tsps. fresh garlic, chopped
1 Tbsp. fresh basil, chopped
2 large bay leaves
2 tsps. dried marjoram
2 tsps. Italian seasoning, dried
1 tsp. dried dill weed
1 tsp. dried thyme
1/2 tsp. ground white pepper
3/8 tsp. cayenne pepper
8 oz. bacon, diced
2 Tbsps. butter
12 oz. white onion, diced
12 oz. celery, diced
3/4 cup flour
1/3 cup fresh parsley, chopped, for garnish
Drain clams, reserving clams and liquid seperately.
Cook potatoes in reserved clam liquid until tender.
Heat cream, half & half, clam base and all seasonings in a large double boiler. Add cooked potato, including liquid. Keep mixture hot.
Cook bacon until crisp. Drain off drippings. Add butter, onion and celery. Cook until vegetables are al dente.
Stir flour into mixture and cook a few minutes longer.
Add bacon-vegetable mixture to hot cream-potato mixture and mix well. Keep mixture hot. Remove bay leaves before serving.
To serve: Portion 12 oz. of chowder into heated bowls and top off with 1/3 cup clams and 1 tsp. fresh parsley.
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