Kosher saltwhite pepper, Worcestershire and Tabasco sauce to taste
For the Clams:
1tablespoonof olive oil
1cupof chardonnay wine
4finely minced cloves of garlic
1teaspoonof chopped fresh thyme
2ouncesof unsalted butter
2tablespoonsof chopped fresh parsley
Kosher salt and red pepper flakes to taste
In a very large pot over medium heat, render the bacon.
Once brown remove the bacon and about ½ cup of the bacon fat.
Add in the onions, garlic and celery and sweat for 5 to 6 minutes.
Stir in the flour until combined
Next pour in the sherry, clams, clam stock, chicken stock and bay leaves and bring to a boil or until thick.
Once thick, add in the potatoes, thyme, cream, ½ of the cooked bacon and seasonings and simmer over low heat for 25 to 30 minutes or until the potatoes are tender. Keep warm.
Clams: Add oil the a medium size saute pan over high heat and add in the clams and cook for 1 to 2 minutes. Flames may appear as there will be water leaking out from the clams into the oil – turn down the heat if this happens.
Add in the wine, garlic and thyme and cover and cook for 3 to 5 minutes on high heat or until the clams open.
Finish the clams with butter, parsley, salt and red pepper flakes.
Pour a bowl of chowder and garnish with cooked clams, fresh thyme leaves, chopped parsley, cooked bacon, oyster crackers and red pepper flakes.