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Featured Recipe
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Featured Recipe
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1 lb
fresh clams |
1/2
tsp black pepper |
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1 1/2
cups clam juice |
2 each
bay leaves |
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1 oz
clam base |
2 cups
diced red potatoes |
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4
strips bacon |
1/2 oz
garlic |
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4 oz
(1 stick) butter |
2 Tbl
parsley |
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2 cups
diced celery |
1 Tbl
dill |
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2 cups
diced onion |
2.5 oz
flour |
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1/2
tsp basil |
1 1/2
cups milk |
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1 tsp
thyme |
2 1/2
cups heavy cream |
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1/2
tsp marjoram |
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To make the clam stock:
In saucepan combine the fresh
clams, clam juice and clam base. Steam clams until opened, lower the heat and
simmer for 3 to 4 minutes. Strain stock, remove clam meat; discard shells;
reserve meat and stock.
Cook bacon in heavy bottomed saucepan until the
bacon begins to crisp. Add butter, onions, celery and all the seasonings except
the dill and the parsley. Sauté until tender. Add flour, lower head and cook for
3 to 4 minutes. Add all the dairy products, clam juice and clam base. Heat until
almost boiling, blending with a wire whip. Add blanched red potatoes and clams.
Bring to a boil and simmer for 2 to 3 minutes. Whip in the dill and parsley and
serve.
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