1lbpotatoespeeled and washed (about 2 medium potatoes)
8dashes Tabasco
1/2tspsalt
1tsppepper
Instructions
Dice potatoes in 1/2 inch cubes. It's ok that the curved parts of the potato will be slightly smaller in size, those will break down faster when the chowder is cooking which will help it thicken.
On medium high heat, add bacon to large pot. Cook for 3-4 minutes, until the bacon fat just starts to render. Add garlic, onions, shallots, crushed red pepper, thyme sprigs and stir for 4-5 minutes.
Add butter to pot and let melt. Once melted add flour and stir well, until all the butter and flour is incorporated. Let cook for 3-4 minutes. This step is important to reduce any flour flavor in the chowder.
Add clams, liquid and all and mix well. Once flour mixture is fully mixed with clam liquid, slowly add cream and milk, stirring constantly to avoid any flour from clumping up, creating lumps in your chowder. Once all cream and milk is fully mixed, add potatoes and stir. Add salt and pepper.
Bring chowder to a boil then reduce to a simmer for 45 minutes. Stir frequently to make sure nothing sticks to the bottom of the pan. You will know it's done when the potatoes are tender and easily pierced with a fork.
Remove thyme sprigs and add Tabasco. Stir well and enjoy! Serve with fresh crusty bread or oyster crackers!