Recipe

Make Chowder

1. In medium saucepan, combine stock, clam juice, milk and pinch of salt. Add half of potatoes and boil for 8 minutes, until parboiled. Using slotted spoon, transfer potatoes to small plate and reserve.
2. Meanwhile, add bacon to large saucepan and fry over low heat for 6 to 7 minutes, until crispy. Remove bacon and set aside.
3. In same pan with rendered bacon fat, combine 1 tablespoon of clarified butter, onions, celery, bay leaf and garlic. Add 1 teaspoon of water and sauté over medium heat for 6 to 8 minutes, until vegetables are tender. Add wine and deglaze.
4. Add stock mixture and whipping cream. Simmer for 30 minutes, until reduced by a quarter. Add other half of potatoes and thyme and simmer for 10 to 12 minutes, until tender. Discard bay leaf and thyme.
5. Transfer chowder to high-powered blender and blend until smooth. Strain, then return chowder to pan. Add seafood and simmer for 5 minutes over medium heat, until seafood is poached. Add reserved potatoes. Season with lemon juice, salt and both black and white pepper. Reduce heat to low. Do not boil chowder; otherwise, it may split.
6. Stir in remaining 2 tablespoons of clarified butter, then garnish with bacon, chives and toasted breadcrumbs.
7. Serve hot with grilled bread.