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Recipe: Martha's Vineyard Clam Chowder
Similar Categories: Marthas, Vineyard, Clam, Chowder
Serves: 6
2 slices hickory-smoked bacon, cut into 1" squares
1 teaspoon butter
1 tablespoon olive oil
1 cup onion, minced to less than 1/2"
2 teaspoon minced garlic
2 teaspoon oregano
2 teaspoon dried parsley
1 teaspoon marjoram
1 teaspoon dill
2 teaspoon thyme
2 teaspoon basil
1/2 teaspoon sage
2 teaspoon rosemary
1 teaspoon tarragon
1/2 tablespoon flour
1 tablespoon flour
1 1/2 cups half and half
1 cup canned or bottled clam juice
1 bay leaf
1 1/2 cups half and half
1 teaspoon white pepper
2 cups peeled potatoes, diced 1/4" and boiled until very soft
Boil potatoes and set aside. Drain clams and set aside, reserving
juice. Blend all dry herbs, except bay leaf, with 1/2 tbsp. flour in
a baggie and crush with rolling pin. In a minimum 3 quart pot, saute
bacon, butter, olive oil, onion, garlic and crushed herbs over low
heat. Do Not allow to brown.
Slowly stir 1 tbsp flour and clam juices (approx. 1 and 1/4 cups)
into the saute mixture. Add bay leaf. Bring to boil; reduce heat.
Add half and half and simmer for twenty minutes. Add white pepper,
potatoes and clams. Heat to serving temperature. Do Not Allow To
Boil.
2 slices hickory-smoked bacon, cut into 1" squares
1 teaspoon butter
1 tablespoon olive oil
1 cup onion, minced to less than 1/2"
2 teaspoon minced garlic
2 teaspoon oregano
2 teaspoon dried parsley
1 teaspoon marjoram
1 teaspoon dill
2 teaspoon thyme
2 teaspoon basil
1/2 teaspoon sage
2 teaspoon rosemary
1 teaspoon tarragon
1/2 tablespoon flour
1 tablespoon flour
1 1/2 cups half and half
1 cup canned or bottled clam juice
1 bay leaf
1 1/2 cups half and half
1 teaspoon white pepper
2 cups peeled potatoes, diced 1/4" and boiled until very soft
Boil potatoes and set aside. Drain clams and set aside, reserving
juice. Blend all dry herbs, except bay leaf, with 1/2 tbsp. flour in
a baggie and crush with rolling pin. In a minimum 3 quart pot, saute
bacon, butter, olive oil, onion, garlic and crushed herbs over low
heat. Do Not allow to brown.
Slowly stir 1 tbsp flour and clam juices (approx. 1 and 1/4 cups)
into the saute mixture. Add bay leaf. Bring to boil; reduce heat.
Add half and half and simmer for twenty minutes. Add white pepper,
potatoes and clams. Heat to serving temperature. Do Not Allow To
Boil.
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