Pat Barger’s Spicy New England Clam Chowder

From Pat Barger at Queen Anne CK:

clamchowder

Instructions

In a 6 quart pan, melt 1 1/2 sticks of butter. Stir in 1 c all purpose flour. Cook until bubbling but do not brown.

Stir in 2 1/4 t seasoned salt and 3/8 t. cayenne pepper. Whisk in  4 1/2 c. milk all at once. Stir in 1 1/2 t. dried basil, 1 1/2 t. dried rosemary and 1 1/2 t. course ground black pepper.

Add 1 large can of minced clams and the juice (about 50 oz), 3 medium potatoes- peeled and diced. 4 medium carrots-peeled and shredded and 1 1/2 c onion, finely diced. Cook until the potato is tender (30-40 minutes).

To freeze, portion into 12 ziploc bags. To serve, thaw in MW, heat until steaming hot but don’t boil. Garnish each serving with 3 T sour cream and 1 T minced parsley.

Makes 12 servings