These recipes start with ingredients. I have given estimates of the amounts in proportion to the overall recipe so you will have to make adjustments according to your own taste. The flavor will be comparable to The Dolphin. Relax, enjoy and have fun. Next batch make your changes as you see fit. The key to any recipe is fresh ingredients of the highest quality. Then you can’t go wrong. Go for it! – Nancy
Ingredients
- 10 slices bacon (thick cut), diced in quarter-inch Pieces
- 1 cup white onion, diced in quarter-inch pieces
- 1 cup celery, diced in quarter-inch pieces
- Pinch each of dried thyme, basil, oregano and white pepper
- Dash of Tabasco
- ¼ cup clam base (Knorr’s makes a concentrated clam base)
- 2 quarters clam juice (look for low sodium)
- 2 cups fresh clams, chopped
- 4 cups, thin-skinned potato such as red bliss or Yukon gold, diced
- ¼ cup white roux (equal portions of unsweetened butter and flour cooked for about 5 minutes)
Preparation
Render bacon in a large flat heavy-gauge saute pan until translucent. Add onion and celery and cook until tender. Add remaining ingredients and bring to rolling boil, simmer, and then add roux to thicken.
About this recipe
*Note you don’t see any added salt because a lot of the ingredients have their own salt and adding would be overkill. I use dried herbs, but remember they are more intense in flavor than fresh. The clam products are key, so go to the fish counter, or to a fish market. Drive fast.
