Bartow Clam Chowder

• 1 lb. chopped bacon (Cloverdale Meats applewood smoked bacon, thick-sliced)
• 1 lb. Italian sausage, mild (Hillshire original Bratwurst)
• 3 lb. can chopped clams in juice (Sea Watch)
• 3 lb. can chicken broth (Swanson's low-fat)
• 1 onion, chopped
• 3 cups fresh corn
• 3 cups celery, chopped
• 2 cups mushrooms, sliced
• 4 cups Yukon Gold potatoes, chopped
• 2 8 oz. packages cream cheese, softened
• 1 1/2 tsp. liquid smoke
• 1 head garlic, diced
• 1/4 cup butter
• 3 cups dry white wine (Nobilo)
• 2 tsp. pepper
• 1 Tbs. dill weed
• 1 pt. heavy cream
• 1/2 cup sherry (Dry Sack)

1. Saute sausage in a deep pan until cooked through. Drain. Add white wine and reduce by half over medium high heat. Add chicken broth and bring to boil. Extract liquid through colander into a bowl. Save sausage for another use. This liquid, along with all the good spices from the sausage will intensify the flavor of the chowder.
2. Fry bacon in stock pot and set aside. Remove half the bacon grease and add butter to stock pot. Saute garlic, onion, and celery until transparent. Add mushrooms, corn, potatoes, bacon and sautAA for 5 minutes before adding sausage stock, clams and juice. Simmer and bring almost to boil but do not boil or clams will be tough. Stir in softened cream cheese and liquid smoke. Add fresh ground pepper, dill, cream, and sherry. Test doneness of potatoes before serving.
3. Serve with warm crusty bread. Place slices of La Brea french bread on aluminum-lined cookie sheet. Brush with olive oil and lightly sprinkle with kosher salt. Bake in 350 degree oven for 15 minutes, until lightly browned around the edges.

bacon, italian sausage, watch, chicken broth, onion, fresh corn, celery, mushrooms, potatoes, cream cheese, liquid smoke, garlic, butter, white wine, pepper, dill weed, heavy cream, sherry

Taken from www.epicurious.com/recipes/member/views/bartow-clam-chowder-50089545 (may not work)