White Clam Chowder

White Clam Chowder

Spice Mixture:
Grind together in a food processor or a mortar; 1/4 tsp dried oregano, 1/4 tsp dried marjoram, 1/4 tsp dried dill, 1/4 tsp dried thyme, 1/4 tsp dried basil, 1/4 tsp dried sage, 1/4 tsp dried rosemary, 1/4 tsp dried tarragon, 1/4 tsp cayenne pepper and  2 tsp tbsp all-purpose flour. Set aside.

Soup Ingredients:
2 tbsp butter
1 tbsp flour
6 slices of bacon, chopped
1 cup sweet yellow onion, finely chopped
2 stalks of celery, chopped
4 potatoes, medium sized, peeled, boiled to al dente, and diced (you can also use red potatoes with the skins)
1 garlic clove, minced
1 tsp kosher salt
1 tsp fresh cracked pepper
1 cup clam juice (bottled)
2 cans of clams, chopped (reserve the juice)
2 cups half and half
2 tbsp fresh parsley chopped
3 chives, finely chopped for garnish
Shredded white cheddar cheese
Sourdough bread

Start by boiling your potatoes to al dente. Drain and let them cool. Then dice them up and set them aside in a bowl to add to the chowder later.

In a dutch oven (or a large pot) heat the butter on a medium-low heat. Add the chopped bacon, onion, garlic and celery. Add the salt and pepper and stir. Then add the spice mixture to the saute pan and stir until the bacon is cooked (not crispy), and the onion and celery have softened (keep on a medium-low heat, you do not want the mixture to brown).

Drain the clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add half and half and the fresh parsley and simmer 20 minutes. Add the cooked potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve each bowl with shredded white cheddar cheese and chopped chives on top and sourdough bread. Stays good in the refrigerator up to three days (in a tightly sealed container).
(this recipe was inspired by The Cliff House Chowder Recipe)