"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sea Hag Clam Chowder Recipe

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This recipe for Sea Hag Clam Chowder, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tami Malloy
Added: Saturday, September 13, 2008


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.

Number Of Servings:
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Preparation Time:
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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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