The best clam chowder on this planet. Cooked the bacon, added butter, sweat down onions, celery, and red bell pepper, tossed in garlic, spices, some Louisiana hot sauce, and worcestershire, reduced. Made the roux. Chicken stock, chicken base, half n half, clam juice, reduce. Bay leaf. Salt n pepper.
Then I skimmed the seasoned fat off the top while it was simmering and emulsified it with butter, turned that into another roux, added it back in. Potatoes, tons of clams. Bacon, parsley. Toasted seasoned Italian bread. Let’s party.
by CrumblinErb23