Anonabelle's Clam Chowder

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Rating: 3.7/5 (3 votes cast)

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  • 1/4 pound diced red potatoes
  • 4 slices bacon, diced into 1/2-inch pieces
  • 6 tablespoons butter
  • 3 ribs celery, diced
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • Cayenne pepper to taste
  • Freshly ground black pepper to taste
  • 1/3 cup flour
  • 4 cups half-and-half
  • 1 1/2 cups heavy cream
  • 2 cups chicken broth or clam nectar
  • 1 1/2 cups chopped clams
  • 1/4 teaspoon chopped fresh dill


Add potatoes to a 5-quart saucepan. Cover with cold water, bring to boil and cook until tender. Drain and set aside.
Wipe out any remaining potato and cook bacon in same pan until it just starts to crisp. Add butter, celery, and onion, and cook until just tender.
Add garlic, herbs, cayenne and black pepper. Cook 2 minutes, then add flour. Cook for 3-4 minutes to form a paste (roux).
Add half-and-half, cream, chicken broth or nectar and bring to boil. Add potatoes and clams and decrease heat, simmering until clams are done, about 5-10 minutes.
Sprinkle with dill and serve.

Recipe from Central Market Poulsbo - Culinary Resource Center
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