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3 Tablespoons Butter
1 large Onion, diced
5 Stalks Celery, diced
2 cups Carrots (about 2 large, shredded)
4 large Potatoes, any kind you prefer (peeled and chopped)
1 Tablespoon Garlic (minced)
1 Tablespoon White Pepper
1 teaspoon Cayenne
1 teaspoon Marjoram
1 teaspoon Basil
1 teaspoon Thyme
1 Bay Leaf
1 Tablespoon Celery Salt
1 teaspoon Dill
1 cup Flour
1/2 cup instant mashed Potatoes
1 quart Half-and-Half
2 (10 ounce) bottles Clam Juice
2 (16 ounce) cans chopped Clams
2 Tablespoons Red Wine Vinegar
3 drops Tabasco Sauce
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Cook bacon in large pot. Used a seperate pot to boil up potatoes, because you didnt know if they would fall apart if you added them in later. Take out bacon, keep fat in pot and add butter to melt. Then sautee your onion, celery, garlic,and carrots. Stir in your seasoning's except the red wine vinegar and dill(Tabasco, celery salt, thyme marjoram, pepper, cayenne, bay leaf,garlic, basil). Stir in flour and instant mashed potatoes until it's absorbed into veggies, when it's not visible. Now you can add your clam juice, and half-n-half, stir. Then crumble up bacon and add in the pot, Your flame will go up to high, but keep stirring. After it's real hot, or moisture looks to a boiling point, add cooked potatoes, cook about 15 minutes till potatoes are tender. keep sirring, add salt to taste. Right before you serve, you add red wine vinegar, and dill. Stir it in and take out the bay leaf. You ladle chowder into extra sour bread bowls, cut and hollowed them out saving bread pieces, then buttered the bread all over and put it in the oven at 250 degrees for about 5 minutes.
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