For the spice blend:
4 teaspoons oregano
4 teaspoons parsley
2 teaspoons marjoram
2 teaspoons dill
4 teaspoons thyme
4 teaspoons basil
1 teaspoon sage
4 teaspoons rosemary
2 teaspoons tarragon
For the chowder:
1 slice hickory smoked bacon
1/2 teaspoon butter
1 cup onion, minced
1 clove garlic, minced
1 teaspoon spice blend(from recipe above)
1 Tablespoon all purpose flour
1 can (6 1/2-ounces) clams
1 cup bottled clam juice
1 1/2 cups half and half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced
To make the spice mix:
Blend the ingredients together, crushing in a mortar if possible.
Refrigerate in a resealable plastic bag.
When using, rub the required amount between your palms before adding to the recipe.
The warmth and oil in your hands release the full flavor of dried herbs.
To make the chowder:
In a heavy-bottomed 2 quart soup kettle, sauté the bacon until crisp; remove from pan.
In the remaining bacon grease, add butter; sauté onion, garlic, and 1 teaspoon spice blend over low heat until onion is translucent.
Do not brown.
Stir in the Tablespoon flour and mix well.
Drain the clams, reserving the juice.
Whisk the reserved clam juice and bottled clam juice into the sautéed mixture.
Crumble bacon finely into the soup.
Bring to a boil; reduce the heat.
Add the half and half.
Simmer 20 minutes.
Add the white pepper, potatoes and reserved clams.
Heat slowly to serving temperature.
DO NOT allow to boil, as this toughens the clams.
Serve at once with crackers or warm cornbread.
Makes 4 cups.
Reposted by Cathyntx