Ingredients
1 lb bacon (not maple), cut in small pcs
3-4 med. potatoes, diced unpeeled
1/4 c leftover clam butter (w/a little lime), if avail.
2 sweet onions, sliced
1.5 c celery heart, chopped
1/4 c fresh parsley, thyme, & sage, chopped
fresh or dry tarragon
sea salt
pinch saffron
2 bay leaves
1-2c leftover clam broth
6-8c chicken broth
2/3 c flour mixed with 1c milk
1c beer
3c+ fresh or frozen shellfish/fish
3c whole milk
1c heavy cream
cayenne
black pepper
adobo
oyster crackers
Preparation
Fry bacon pieces to crisp, then remove and drain. Brown potato dice in bacon fat, with clam butter if you have it. Remove, drain and salt. Brown onions in remaining fat; add celery & herbs and fry until tender. Remove, discard remaining fat. Deglaze pot, discard char. Add broths and flour paste to pot, cook for a while to thicken. Add beer, bay leaves, saffron, potatoes and onions, then seafood, then milk & cream, heating just to boil after each. Season to taste with cayenne, black pepper, adobo. Serve immediately with oyster crackers.
