Ingredients
- 2 cups baby red potatoes, small to medium dice
- 4 ounces bacon, medium dice (4 slices)
- 1/2 cup butter
- 2 cups diced celery
- 2 cups diced onion
- 1 tablespoon fresh garlic, chopped
- 3/4 cup flour
- 1 1/2 cups clam juice
- 2 tablespoons clam base
- 1/2 teaspoon fresh basil, small dice
- 1 teaspoon fresh thyme, stems removed, small dice
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, small dice
- I tablespoon fresh dill, stems removed, small dice
- 1 l 1/2 cups milk
- 2 1/2 cups heavy cream, unsweetened
- 1 pound clams
How to Make
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Step 1: Blanch potatoes in boiling water until tender. Cool and reserve.
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Step 2: Cook bacon in a large, heavy-bottomed saucepan until it begins to crisp.
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Step 3: Add butter, onions, garlic and celery. Saute until tender.
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Step 4: Add flour, lower heat and cook for 7 minutes to make a roux.
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Step 5: Mix and dissolve clam base with clam juice in a separate bowl.
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Step 6: Add clam mixture to the original pot.
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Step 7: Add dairy products and herbs.
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Step 8: Heat until almost boiling, blending with a wire whip.
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Step 9: Add blanched potatoes and clams.
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Step 10: Simmer for two to three minutes.
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Step 11: Cool quickly or serve immediately.
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Step 12: NOTE:
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Step 13: The clam base can be hard to find. If you live in the Seattle area you can usually find it at a QFC. It can also be ordered from Amazon.
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Step 14: The clams used by the restaurants are IQF surf clams (individually quick frozen) and can be purchased from Amazon.
We hope you enjoy this recipe!
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