THIS IS THE SCATCHET HEAD VERSION OF WHIDBEY ISLAND CLAM CHOWDER ENJOY DAN:

SOUTH WHIDBEY CLAM CHOWDER FOR PASTOR FORD by CHEF DAN:

Serves 30

INGREDIENTS:

4 (51oz) cans clam chowder

4 (51oz) cans clam juice

4 pounds potatoes, about 15 potatoes, diced

1 tablespoon butter

1 tablespoon olive oil

1/2-pound salt pork

3 onions, diced

6 stalks celery, diced

8  carrots, diced

2 pounds corn

10 garlic cloves

1/4-JOHNNEY’S seasoning

3 bay leaves

15 cups half & half

1 box potato flacks

Salt and pepper to taste

DIRECTIONS:

1.    Using a sharp knife, slice the salt pork into 1/8-inch dice (including rind).

2.    In a stock pot over low heat, add salt pork and sauté for 15 minutes.

3.    Remove from and let sit 15 minutes.

4.    Add to stock pot 1 tablespoon butter and olive oil.

5.    Add celery garlic and onion to rendered salt pork and sauté 5-8 minutes.

6.    Add clam juice, bring to a boil and add diced potatoes and bay leaves, reduce heat and simmer for 20-30 minutes.

7.    Add corn, JOHNNEY’s seasoning, and simmer for 15 minutes.

8.    Stir in clams with their juice.

9.    Add half & half and simmer for 30 minutes.

10. DO NOT BOIL.

11. Remove bay leaves.

12. Add as mush potato flacks to make the clam chowder rich and creamy and until desired thickness.

13. Season with coarse salt and freshly ground black pepper.

       ENJOY DAN:                                            BON-APPETITE!!