A delightful twist on the classic clam chowder, featuring a rich blend of herbs and creamy texture.
Combine all the dried herbs in a mortar and pestle and grind them together to create the spice blend.
Grinding the spices releases their essential oils, enhancing the flavor.
Melt the butter in a soup pot over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped onion and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Sprinkle the flour over the sautéed mixture and stir to create a roux.
Cook the roux for a minute to remove the raw flour taste.
Gradually add the clam juice while stirring to avoid lumps.
Adding the liquid slowly ensures a smooth consistency.
Add the diced potatoes and bring the mixture to a simmer.
Cut the potatoes into even pieces for uniform cooking.
Stir in the half-and-half and the spice blend, and simmer gently.
Avoid boiling to prevent curdling.
Add the clams and white pepper, and heat through.
Do not overcook the clams to keep them tender.
Serve the chowder hot with your choice of crackers or bread.
Garnish with a sprinkle of fresh parsley for a pop of color.
