RegeMama's Famous Clam Chowder

You've been begging for it, you know it. So now you can make it yourself. Enjoy!

Serves six.

Ingredients:

• 1 slice bacon, minced
• 1/2 teaspoon butter
• 1 cup minced onion
• 2 stalks thinly sliced celery
• 1-2 garlic cloves, minced
• 1 tablespoon spice blend*
  
• 1 can drained minced clams (6.5 oz)
• 1 cup bottled clam juice
• 1 1/2 cups Half & Half
• 1/4 teaspoon white pepper (optional)
• 2 medium Yukon Gold potatoes, diced, boiled, and drained
• 3-4 tablespoons all-purpose flour (depending on how thick you want the chowder)

Preparation:
In a heavy-bottomed, 4-pint soup kettle, sauté bacon; then add butter, celery, onion, garlic and 1 tablespoon of the spice blend* over low heat. Saute until onions and celery are almost soft. Slowly stir the flour into the sauté mixture. Add clam juice and slowly bring to a boil. Reduce heat and add Half and Half. Slowly bring back to a timid boil and simmer 20 minutes, stirring frequently until mixture begins to thicken. Add white pepper, salt, and potatoes. Heat to serving temperature, add clams last and stir into chowder. Serve at once.

Note: if you double or triple this recipe, allow more time for simmering until you reach the consistency you want .

*To create the spice blend:
Blend the following ingredients and store in a resealable plastic bag for future use:

• 4 teaspoons oregano
• 4 teaspoons dried parsley
• 4 teaspoons thyme
• 4 teaspoons basil
• 4 teaspoons rosemary
• 2 teaspoons marjoram
• 2 teaspoons dill
• 2 teaspoons tarragon
• 1 teaspoon sage

Now, quit your whining and get out there and Dance In Your Under Wear while you listen to KRVM's Breakfast with the Blues!

RegeMama