Sea Hag Clam Chowder

By KBlacksmith

Best in the West New England Chowder

Ingredients

• 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

Details

Servings 6

Preparation

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.