Brit Rock Chowder

• 2 (6 1/2 ounce) cans minced clams
• 2 (6 1/2 ounce) canschopped clams
• 4 potatoes
• 1 celery rib
• 1 onion
• 34 cup flour
• 1 12 teaspoons salt
• 1 12 teaspoons sugar
• 34 cup butter
• 1 quart light cream
• 750 ml gallo extra dry vermouth
• 750 ml Chardonnay wine (fish eye)
• fresh parsley

1. For Best results this meal should be prepared while listening to the music.
2. Start "Houses of the Holy" and begin chopping the potatos, celery and onion.
3. Put in a 10 inches cast Iron Dutch Oven.
4. During "the Crunge", add clam juice and then add Gallo Vermouth until it just covers the vegetables.
5. During "Dancing Days", light your charcoal.
6. When the charcoal is ready start "Pink Floyds The Wall".
7. Arrange about 20 coals on your charcoal table, begin cooking vegetables(about 15 mins).
8. During "Mother", add the onion and cover, cook another 20 minutes.
9. During "Hey You" carefully empty contents of dutch oven into a bowl and set aside, save the liquid.
10. Put the butter in the Dutch oven and melt.
11. Slowly stir in the flour until thick.
12. .
13. During "Comfortably Numb", add the half and half slowly, stirring until smooth.
14. During "The Show Must Go On", return the vegetables and liquid to dutch oven, add salt and sugar.
15. During "In the Flesh" add the clams.
16. During "Run like Hell" start simmering, stirring ocasionally.
17. Simmer for the entire "Abbey Road" album (about 47 minutes).
18. Enjoy the Fish Eye Chardonnay while you simmer and listen to Abbey Road.
19. Check the consistency and if it's thick and good, start "Sgt.
20. Pepper", add some fresh parsley and black pepper on top and Dig In!

clams, clams, potatoes, celery, onion, flour, salt, sugar, butter, light cream, chardonnay wine, parsley

Taken from www.food.com/recipe/brit-rock-chowder-439226 (may not work)