HOW TO USE TAMARIND PULP

Sea Hag Clam Chowder

3 – 6 ½ oz. can chopped clams (or 30 cockles)

4 – 8 oz. bottles clam juice (I strain the water the cockles were cooked in)

¾ oz. Minor’s clam base, about 1 T. (This is optional)

¼ t. cried basil (I use fresh)

¼ t. dried thyme (I use fresh)

1 cup all-purpose flour

½ lb. bacon ends and pieces (these are available at JC  Thriftway market)

¾ cups chopped celery

¾ cup chopped onion

3 cups chopped, peeled potato

4 cups scalded milk or half-and-half

Butter

Chopped fresh parsley

6 – 8 servings

Drain clams, reserving juice. Combine the reserved juice and clam juice in a large soup pot. Stir in the clam base and basil and thyme. Bring to boil.

In the meantime, melt ¾ cup butter or margarine over medium heat in a small saucepan. Stir in flour to make a roux. Continue to cook for 20 minutes, stirring occasionally.

In a separate skillet, cook bacon until limp and brown on edges. Drain off excess fat. Add celery and onion. Continue to cook for 5 minutes or until tender crisp.

Cook potatoes in lightly salted water until tender, then drain.

Stir roux into boiling clam juice, using a wire whist to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil then reduce heat. Stir in scalded milk or half-and-half. Do not let soup boil. Top each serving with butter and chopped fresh parsley.

I hope you will enjoy making and eating this version of Clam Chowder!