Clam Chowder for Christmas Eve

Ingredients

• 3 ounce(s) bacon diced
• 1 medium onion diced
• 3 stalks celery diced
• 1/4 pound(s) new potatoes diced and blanched
• 5 cup(s) half-and-half
• 3 ounce(s) butter
• 1 1/2 cup(s) clams, fresh or frozen chopped
• 1/3 cup(s) flour
• 2 ounce(s) clam concentrate or clam base
• 1 1/4 cup(s) clam juice or nectar
• 1 pinch(s) garlic, white pepper, black pepper, cayenne pepper
• 1 teaspoon(s) marjoram
• 1 teaspoon(s) Beau Monde seasoning
• 3 teaspoon(s) fresh basil chopped
• 1 teaspoon(s) Italian Seasoning
• 1/4 teaspoon(s) dill
• 1/2 teaspoon(s) thyme
• 2 bay leaves
• 1/8 cup(s) fresh parsley chopped

Preparation

1. Cook bacon until transparent. Add the butter, onions, and celery, and all of the seasoning except dill and parsley. Cook until tender. Add flour and cook for 3-4 minutes over low heat. Add the hald-and-half, clam nectar and base. Heat just under boiling point. Steam potatoes and cool. Add chopped clams and potatoes. Bring to a boil slowly and cool for 2-3 minutes. Add dill and parsley, adjust all seasoning to personal taste, and serve.


2. Get ready for those reindeer to land!