New England Clam Chowder
by Jes Mostek
serves: 6
  If you can't actually get to Maine, this recipe is the next best thing!
  3 c.   potatoes, peeled and diced
  3 slices   bacon, finely chopped
  3/4 c.   onion, finely chopped
  1 clove   garlic, minced (or ˝ tsp. garlic powder per clove)
  1 tsp.   parsley
  1/4 tsp.   sage
  1/4 tsp.   rosemary
  1/4 tsp.   thyme
  1/4 tsp.   oregano
  1/4 tsp.   basil
  1/4 tsp.   tarragon
  1/4 tsp.   marjoram
  1/4 tsp.   pepper
  1/4 tsp.   salt
  5 tsp.   flour
  3/4 c.   clam juice
  2 c.   whole milk
  1 (6.5 oz.) can   clams
  Place the diced potatoes in a 4 qt. pot and cover with water. Bring to a boil. Reduce to a simmer and cook until potatoes are tender (5-10 minutes). Drain potatoes and return to pan.

Meanwhile, in a large skillet, sauté bacon, onion, garlic together. Add the parsley, sage, rosemary, thyme, oregano, basil, tarragon and marjoram. Cook until onion and garlic are tender but do not brown (3-5 minutes). Add flour and clam juice and bring mixture to a boil. Boil until mixture thickens. Reduce heat to a simmer and cook for an additional 2 minutes, stirring constantly, to cook off the starchy taste of the flour.

Transfer mixture to the 4 qt. pot with the potatoes. Add the milk and canned clams and heat over a low flame. Cook at a very slow simmer for an additional 10-15 minutes. Never heat cream soup to a rapid boil or it will curdle.