The Most Wonderful Time of the Year

As the leaves fall down and pile up, harbinger of colder days and even colder Bostonians, there is still peace in my heart as it is finally that time of year. 

Chowder Time

So, since I actually put pen to paper while making my last batch, I offer my own take on this most wonderful of concoctions.

First get you some slab bacon or salt pork, you are going to need 1/2 cup, small dice. Toss this into your chowder pot with 4 Tbsp of butter. Low and slow is the mantra for chowder, don't burn the butter. While the pig is cooking you are going to want to dice potatoes, 2 cups worth, and boil them in lightly salted water til they are just barely tender, drain and rinse in cold water. Once most of your fat had rendered, add 1 cup diced leeks, 3/4 cup diced celery, 2 Tbsp fresh picked thyme, 3 cloves of chopped garlic. As the veggies become softer 4 oz of brandy into the pot, flame and add 1/2 cup of flour.  Mix this all about constantly stirring lest the flour scorch. Once you have everything nice and pasty, add 3 cups of clam juice, this can be the liquor from the 4 cups of chopped clams as well as bottled clam juice. Point being, 3 cups of juice by hook or by crook. Add aforementioned clams and potatoes to the pot as well as 1 tsp of cayenne. Cook low and slow still, stirring to prevent scorching.  

Once the chowder has thickened, you have the choice of what form of dairy you want to add. I strongly suggest 2 to 3 cups of light cream. Some use heavy cream while others use milk for thinner chowder. I like mine somewhere between milk and mayonnaise so I suggest the light cream. Your call.  

Lastly, taste it for salt and pepper, once again your chowder, your call.

Actually, lastly is bowling it up and liberally adding oyster crackers. Get Westminster crackers if you can find them, they are good and from Vermont which naturally makes everything better, including chefs.