Duke's Clam Chowder

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Duke's Clam Chowder Ingredients

3 ounces Bacon Diced & Cooked	2 teaspoons Basil
1 medium Onion chopped	1 teaspoon Italian Seasoning
3 stalks Celery Diced	1/4 teaspoon Dill
2 large Russet potatoes Diced	1/2 teaspoon Thyme
1 1/2 cup Chopped Clams	2 Bay Leaves
1 1/4 cup Clam Juice	1/4 cup Parsley Chopped
1 teaspoon Garlic Minced	1/3 cup Flour
1 teaspoon Pepper	1/2 cup Half And Half
1/4 teaspoon Cayenne Pepper	3 ounces Butter
1 teaspoon Marjoram

Instructions for Duke's Clam Chowder

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.

Main Ingredient: ClamCuisine: Pacific Northwest