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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sea Hag Clam Chowder Recipe

4.7 stars - based on 13 votes
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This recipe for Sea Hag Clam Chowder is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 (6.5oz.) cans chopped clams
4 (8oz.) bottle clam juice
3/4 oz. Minor's clam base
1/4 tsp. dried basil
1/4 tsp. dried thyme
3/4 c. butter or margarine
1 c. all purpose flour
1/2 lb. chopped bacon
3/4 c. chopped celery
3/4 c. chopped onion
3 c. chopped, peeled potatoes
4 c. scalded milk or half & half
butter & fresh parsley for garnish
Directions:
Directions:
Drain clams, reserving juice. Combine reserved juice & clam juice in a large soup pot. Stir in clam base, basil & thyme. Bring to boil. In the meantime, melt 3/4 c butter over medium heat in small saucepan. Stir in flour to make a roux. Continue to cook 20 minutes, stirring occasionally. In a separate skillet, cook bacon until limp & slightly browned on edges. Drain off fat. Add celery & onion. Continue to cook for 5 minutes or until tender crisp. Cook potatoes in slightly salted water until tender. Drain. Stir roux into boiling clam juice with wire whisk. Stir in
clams, bacon mixture, & potatoes. Bring mix to a boil then reduce heat. Stir in scalded milk. Do not let soup boil again. Top each serving with butter & chopped, fresh parsley.
Number Of Servings:
Number Of Servings:
No idea
Preparation Time:
Preparation Time:
No idea
Personal Notes:
Personal Notes:
This is the recipe for one of our favorite clam chowders on the Oregon Coast. It is from a restaurant in Depoe Bay called Gracie's Sea Hag.

 

 

 

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