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1
cook bacon in large pot( I like mine extra crunchy).
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2
I used a seperate pot to boil up my potatoes, because I didnt know if they would fall apart if I added them in later. So if you would like to do that,too, then boil your potatoes now. If not. then add them before you add the clams.
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3
Take out bacon, keep fat in pot and add butter to melt.Then sautee your onion, celery, garlic,and carrots.
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4
Stir in your seasoning's except the red wine vinegar and dill!(Tabasco, celery salt, thyme marjoram, pepper, cayenne, bay leaf,garlic, basil).
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5
I like to add the red wine vinegar and dill right before I serve it into the bowls!
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6
Stir in flour and instant mashed potatoes until it's absorbed into veggies, when it's not visible.
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7
Now you can add your clam juice, and half-n-half, stir.Then crumble up bacon and add in the pot!
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8
Your flame will go up to high, but keep stirring!
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9
After it's real hot, or moisture looks to a boiling point, add cooked potatoes,(if you already did, like how I do mine, then add your clams now,too.)cook about 15 minutes till potatoes are tender.
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10
keep sirring, oh yeah, add salt to taste! I might have added about 1-2 tbsp's. it's up to you and your taste buds!
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11
Right before I serve, I add my red wine vinegar, and dill. I stir it in and take out the bay leaf.
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12
I ladle chowder into extra sour bread bowls, I cut and hollowed them out saving bread pieces, then buttered the bread all over and put it in the oven at 250 degrees for about 5 minutes. Serve and enjoy!
