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Sea Hag Clam Chowder


Best in the West New England Chowder

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  • 3- 6 1/2 oz. cans chopped clams
  • 4- 8 oz. bottles clam juice
  • 3/4 oz. Minor's clam base, about 1 T., optional
  • 1/4 t. dries basil
  • 1/4 t. dried thyme
  • 3/4 cup butter or margarine
  • 1 cup all purpose flour
  • 1/2 lb. chopped bacon, ends and pieces preferred
  • 3/4 cup chopped celery
  • 3/4 cup chopped onion
  • 3 cups chopped, peeled potatoes
  • 4 cups scalded milk, or half and half
  • butter
  • chopped fresh parsley


Servings 6


Step 1

Drain clams, reserving juice. Combine reserved juice and clam juice in a large soup pot. Stir in clam base, optional, basil and thyme. Bring to a boil.
In the meantime, melt 3/4 cup butter or margarine over medium heat in a small saucepan. Stir in flour to make a roux. Continue to cook for 20 min., stirring occasionally.
In a separate skillet, cook the bacon until limp and slightly brown on the edges. Drain off excess fat. Add the celery and onions. Continue to cook for 5 minutes, or until tender crisp.
Cook potatoes in lightly salted water just until tender, drain.
Stir roux into boiling clam juice, using a wire whisk to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil, then reduce heat. Stir in scalded milk or half and half. Do not let soup boil.
Top each serving with butter and fresh chopped parsley.


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