Sarah'S Chowder

• 1 lb bacon (not maple), cut in small pcs
• 3-4 med. potatoes, diced unpeeled
• 1/4 c leftover clam butter (w/a little lime), if avail.
• 2 sweet onions, sliced
• 1.5 c celery heart, chopped
• 1/4 c fresh parsley, thyme, & sage, chopped
• fresh or dry tarragon
• sea salt
• pinch saffron
• 2 bay leaves
• 1-2c leftover clam broth
• 6-8c chicken broth
• 2/3 c flour mixed with 1c milk
• 1c beer
• 3c+ fresh or frozen shellfish/fish
• 3c whole milk
• 1c heavy cream
• cayenne
• black pepper
• adobo
• oyster crackers

1. Fry bacon pieces to crisp, then remove and drain.
2. Brown potato dice in bacon fat, with clam butter if you have it. Remove, drain and salt.
3. Brown onions in remaining fat; add celery & herbs and fry until tender. Remove, discard remaining fat.
4. Deglaze pot, discard char. Add broths and flour paste to pot, cook for a while to thicken.
5. Add beer, bay leaves, saffron, potatoes and onions, then seafood, then milk & cream, heating just to boil after each.
6. Season to taste with cayenne, black pepper, adobo.
7. Serve immediately with oyster crackers.

bacon, potatoes, butter, sweet onions, celery heart, fresh parsley, tarragon, salt, saffron, bay leaves, clam broth, chicken broth, flour, beer, fish, milk, heavy cream, cayenne, black pepper, oyster crackers

Taken from www.epicurious.com/recipes/member/views/sarahs-chowder-52841951 (may not work)