Ivey House Gator Chowder

• 3 ounces bacon grease
• 3 ounces clarified butter
• 4 ounces diced, peeled potato
• 4 ounces diced celery
• 3 ounces diced red bell pepper
• 3 ounces diced onion
• 1 teaspoon chopped garlic
• 1 teaspoon thyme
• 1 teaspoon seasoning salt
• Freshly ground black pepper
• 6 ounces all-purpose flour
• 4 ounces port wine
• 2 quarts water
• 2 ounces seafood base
• 4 ounces tomato sauce
• 1 pound trimmed, cubed alligator meat

1. In a medium saucepan, heat the bacon grease and butter over medium heat.
2. Add the potatoes and cook for 2 minutes.
3. Add all remaining vegetables, then cook for an additional 3 minutes.
4. Add the seasonings and flour.
5. Cook for 3 additional minutes.
6. Do not brown leave blond.
7. Add the port wine, water, and seafood base.
8. Cook until the mixture thickens.
9. Add the tomato sauce, and cook for 3 more minutes.
10. Add the alligator meat.
11. Cook for 5 more minutes do not overcook the gator.
12. Adjust seasoning, to taste.
13. Serve in large soup bowls.

bacon, butter, potato, celery, red bell pepper, onion, garlic, thyme, salt, freshly ground black pepper, flour, port wine, water, base, tomato sauce, alligator meat

Taken from www.foodnetwork.com/recipes/bobby-flay/ivey-house-gator-chowder-recipe.html (may not work)