Clam Chowder

(Very rich – this is our Christmas Eve dinner tradition – Diane Batschi )

3 oz. of diced bacon (4 slices)

1 medium diced onion

3 stalks of diced celery

1 ¼ lb diced new potatoes, blanched

4 cups heavy cream

3 cups chopped clams, fresh or frozen

1/3 cup flour

½ cup half and half

3 oz. butter

2 oz. clam concentrated or clam base

1 ¼ cup clam juice or nectar

1 pinch chopped fresh garlic

white and black pepper to taste

cayenne pepper to taste

1 teaspoon marjoram

2 teaspoons Italian seasoning

¼ teaspoon dill

½ teaspoon thyme

2 bay leaves

1/8 cup chopped parsley

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 to just under boiling point.  Steam potatoes and cool.  Add chopped clams and potatoes.  Bring to boil slowly and cook 2 – 3 minutes.  Add dill and parsley and serve.  

Submitted by: Diane Batschi