New England Herbal Clam Chowder

Serves 6


2-3  pounds fresh clams, steamed and opened, and chopped
Olive oil
2 tablespoons of butter
1 large yellow onion, chopped medium
2-3  slices of bacon, diced (optional)
¼ cup sherry
3 tablespoons all purpose flour
¼ cup fresh thyme leaves
¼ cup fresh parsley, chopped
¼ cup fresh chives, minced fine
4 large yellow potatoes, cubed
Salt/cracked pepper
1 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
3 cups half and half


In a heavy bottom saucepan heat oil and butter and saute onion for a few minutes on medium heat, adding bacon and sautéing until bacon is done, add sherry and all purpose four and stir  well, add herbs and potatoes Worcestershire sauce and pepper and salt.  Add the milk and bring to a boil, reduce heat and simmer for about 30 minutes.  Serve garnished with oyster crackers and chopped herbs.