Ewald’S Innsmouth Clam Chowder

• 2 strips smoky Bacon, cooked well and crumbled
• 4 ounces brown Mushrooms, chopped and browned.
• 1 Leek (thoroughly washed)
• Bottle of beer
• 1 3/4 pounds Red Potatoes, chopped into 1/4 chunks
• 2 Yellow Onions, chopped and sauteed.
• 6 ounces Salted Butter
• 1/2 Red Pepper (sweet) chopped and sauteed.
• Half and Half milk. (buy a 1/2 gallon, you can always use the rest for coffee)
• 1 tablespoon Rosemary
• 1 tablespoon Thyme
• 13 ounces chopped clams
• 19.5 ounces minced clams
• 6 Garlic cloves, diced

1. Salt the mushrooms and brown them in the bacon fat.
2. Cut the leek in half, and chop the white bottom and brown it in butter. Save the green top to add for colour when the chowder is done.
3. Pour the beer into a large pot and warm.
4. Skillet fry the potatoes until gold, not fully cooked.
5. Add the onions and red pepper.
6. Add all of the chopped items to the pot and simmer.
7. Fill until covered with Half and Half milk, add the rest of the butter.
8. Bring to a light boil, and add the clams. I don't use all of the juice.
9. Simmer for at least two hours, add half and half as necessary to maintain consistency.
10. Salt and Pepper to taste.

bacon, brown mushrooms, thoroughly washed, beer, red potatoes, yellow onions, butter, red pepper, milk, rosemary, thyme, clams, clams, garlic

Taken from www.epicurious.com/recipes/member/views/ewald-s-innsmouth-clam-chowder-50062175 (may not work)