Duke's Clam Chowder

1/4 lb Potatos, new, diced

4 Ea. bacon slices, diced

6 tb Butter

3 Ea. celery ribs, diced

1 Ea. onion, medium, peeled

-and diced 2 ts Chopped fresh basil

1 t Dried marjoram

1 t Dried Italian seasoning

1/2 ts Dried thyme

2 ea Bay leaves

1 ea Pinch chopped fresh garlic

White, black and Cayenne -peppers to taste 1/3 c Flour

4 c Whipping cream

1/2 c Half and half

1 1/4 c Clam nectar or broth

2 oz Clam concentrate (or 1

-addtl. c. clam nectar) 1 1/2 c Clams, chopped, fresh or

-frozen 1/4 ts Dill

2 tb Parsley, fresh, chopped

1. Blanch the potatoes in boiling water for 5

minutes, or until tender. Drain and set aside. 2. Cook bacon until transparent. Add butter, celery,

onion, basil, marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to taste. Cook until vegetables are tender, about 10 minutes. 3. Stir in the flour and cook over low heat, 3 to 4

minutes. Stir in the cream, half and half, clam nectar and concentrate. Heat to just under boiling. 4. Add potatoes and chopped clams. Bring to slow

boil and cook for 2 to 3 minutes. Discard bay leaves. Stir in dill and parsley; serve. Makes 8 servings. Posted by Bob Stein. Courtesy of Fred Peters.