San Francisco Bay Area Chowder

Directions Print

1. In a heavy bottom pot, add bacon and render. Add butter and melt, add flour to make a roux.
2. Add diced celery and diced onions, chopped garlic to roux mixture, cook for three to five minutes.
3. Add diced potatoes to pot and cook for five to seven minutes.
4. Add chopped clams and clam base to pot, bring to a simmer.
5. Season with salt and pepper, thyme, bay leaf. Add wine and hot sauce, bring to a boil and add heavy cream. Bring back to a boil, hold for service.