Duke'S Clam Chowder

• 4 slices bacon, diced
• 1 medium onion, diced
• 3 stalks celery, diced
• 1/4 lb new potato, blanched and diced
• 4 cups heavy cream
• 1 1/2 cups clams, chopped
• 1/3 cup flour
• 1/2 cup half-and-half
• 3 ounces butter
• 2 ounces clam base
• 1 1/4 cups clam juice
• 1 pinch garlic, chopped
• 1 pinch white pepper
• 1 pinch black pepper
• 1 pinch cayenne, to taste
• 1 teaspoon marjoram
• 2 teaspoons fresh basil, chopped
• 1 teaspoon italian seasoning
• 1/4 teaspoon dill
• 1/2 teaspoon thyme
• 2 bay leaves
• 1/8 cup fresh parsley, chopped

1. Cook bacon until transparent.
2. Add butter, onions, celery and all the seasoning except dill and parsley.
3. Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
4. Add all dairy products, clam nectar and base. Heat just under boiling point.
5. Steam potatoes and cool.
6. Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.

bacon, onion, stalks celery, new potato, heavy cream, clams, flour, butter, clam base, clam juice, garlic, white pepper, black pepper, cayenne, marjoram, fresh basil, italian seasoning, dill, thyme, bay leaves, fresh parsley

Taken from www.food.com/recipe/dukes-clam-chowder-176518 (may not work)