Nashua House

Martha's Vineyard Clam Chowder: Main Dish

Servings: 6

Prep time:40 mins.

Ingredients:

• 

  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

Step 1:

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.

Step 2:

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.