Recipe - Dukes Clam Chowder

3 ounce Bacon; Diced & Cooked
1 Onion Chopped
3 Stalks Celery; Diced
2 lg Russet Potatoes; Diced
1 One half cup Chopped Clams
1 One fourth cup Clam Juice
1 teaspoon Garlic; Minced
1 teaspoon Pepper
One fourth teaspoon Cayenne Pepper
1 teaspoon Marjoram
2 teaspoon Basil
1 teaspoon Italian Seasoning
One fourth teaspoon Dill
One half teaspoon Thyme
2 Bay Leaves
One fourth cup Parsley; Chopped
1/3 cup Flour
One half cup Half And Half
3 ounce Butter

Fry bacon, set aside. Simmer potatoes til nearly done. Drain, reserving
potato water. Saute onions, and celery in leftover bacon grease, til soft.
Add butter and melt. Add flour and stir. Add clam juice and half and half.
Stir til smooth and thickened. Add seasonings. potatoes and clams. Simmer
til flavors have merged. Do not allow to boil.

NOTES : Can add milk to thin if it is too thick.
Posted to recipeludigest by "Judy Zegke" judyz@worldnet.att.net on Feb
6, 1999