"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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
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.
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.