OHYAHITSHAGEN79thLET'SHAVEAPARTYCLAM CHOWDERENJOYDAN:

CLAM CHOWDER FOR LARRY HAGEN’S 79th BRITHDAY. By CHEF DAN:


Serves 10-12



INGREDIENTS:



4 tablespoons butter

1 tablespoon olive oil.

1/2-cup flour

4 stalks celery, chopped

1 onion, chopped

3 pieces of bacon

4 (10oz) cans baby clams with juice

1 teaspoon fennel seeds

1 teaspoon dried thyme

1teaspoon white pepper

1 teaspoon cilantro

1 tablespoon dill weed

3 potatoes, peeled and diced

2 cup water

4 (19oz) can coconut milk.



DIRECTIONS:



1. In a sauce pan, melt butter over medium-high heat; add flour and stir constantly.

2. Lower heat until the roux is golden in color, about 8-10 minutes. Set aside.

3. In a stock pot, over medium-high heat, add oil, celery onions, bacon; cook: stirring often, until vegetables are translucent.

4. Add clams, fennel seed, thyme, white pepper, cilantro, dill weed, and potatoes, and water.

5. Cook over medium-high heat until the potatoes are tender.

6. Stir in coconut milk and simmer till just below boiling.

7. Add roux as needed, mix well to gain desired thickness.



ENJOY DAN: hallelujah