Big mean tattooed dudes make the best clam chowder

This recipe is dedicated to Bryan (sorry, don't know your second name), Singer from the band "Death Before Dishonor".



Death Before Dishonor hail from Boston Massachusetts,so I thought it would be fitting to give you a recipe for the classic New England Clam Chowder.

I made this recipe for Christmas dinner last year. It was damn tasty.

Coinsidently, I had the best clam chowder I've ever eaten in a little stall in Pike Place Market in Seattle called Market Grill.
I was just kicking about on my own and was a little peckish so decided to pop my buttocks on one of the stools at the counter and order myself a medium clam chowder. 
"You want bread or crackers with that" the guy serving me asked. 
"Um, bread please" I replied.
Why would I have crackers with soup you wierdo?
Apparently they do that in America.
I'm Glaswegian we only know sliced white bread, chips and haggis.
The DEEP FRIED MARS BAR IS JUST A MYTH.

Anyhoos, my chowder arrived promptly. I had a spoonfull. GASP!
 Then another. It was the most amazing thing I had ever tasted.
I was so happy I nearly started crying. I left a tip, my eyes welling up as I said thanks.
God knows what the guy serving me must have thought. (Probably, thank god that mental crying ginger midget is gone).

Well, if clam chowder is this good in Seattle then just imagine how good it must be on home soil?
I must get my arse to Boston promptly.
Hey, maybe I can ask the guys from Death Before Dishonor if they have a recipe?
HOLD ON. There is more to this story.
So, I was lucky enough to see Death Before Dishonor live a few years back. They were supporting a band called "Ignite" who are also very good.



(I once accidently had the singer from Ignite thrust his crotchel area at my face. I was standing right at the front of the stage and I am very short. Hips were thrust. Luckily I averted my face just in time before I got walloped. I moved after that).

Well, at the Ignite gig thre were two support bands. the first band of the night came on. They sounded the part but there was something not quite right.
It's the singer I thought.
He was too clean cut, All American looking. With his tussled blond hair, chisled face and spotless tight white V neck T shirt. (Not that I have anything against good looking men).
I turned and said to my friend Sharon (who is my unofficial agent by the way and a wonderfull person)
 "The singer should be some big mean lookin tattooed dude". "This doesn't fit".
Then behold! Death Before Dishonor came on. "That's bloody more like it" I cheered.
So here's to you Bryan with no second name. I hope I do Boston proud.

New England Clam Chowder

serves 8 (eat some, freeze some. You will want more)

I used two 400g tins of clams for this recipe as I was cooking for my whole family and nedded a quicky recipe but if you want to use fresh clams then you need about 14 large or about 30 small. In a large sauce pan with lid cook one diced onion and one minced clove of garlic in a kittle butter on a medium heat till softened. Add the clams give a quick stir then pour in about third bottle of good white wine and about 200ml water. Cover and cook till clams just open. About 3 to 4 minutes for large clams and about 2 minutes for small. Check them while you cook. Take off the heat, drain but reserve the cooking juices. Leave clams to cool then remove from the shells. Throw out any that have not opened.

Ingredients

50g butter
Sunflower or vegetable oil
2 tablespoons plain (all purpose flour)
200g good quality bacon lardons or bacon diced
2 large potatoes diced
2 large carrots diced
2 sticks celery diced
1 large onion diced
Quarter teaspoon cayenne pepper
Half teaspoon ground white pepper
2 400g tins clams drain of juice and reserve and rinse clams
2 bay leaves
Half teaspoon fresh thyme
200ml good quality white wine
400ml milk
100ml single cream
Pinch salt
Handfull chopped fresh parsley

Put a large pot onto a medium heat and add the butter and a glug of sunflower or vegetable oil.
Once the butter has melted add the onion, carrot, celery and thyme and cook stirring occasionally until softened. Add the bacon and cook till slightly browning.
Add the flour and cook for a few minutes. If pan is getting too dry then add a splash of water.
Add the wine and cook for a further few minutes.
Add the potatoes and stir.
Add the juice from the tinned clams (or cooking liquid from fresh clams), bay leaves, cayenne and white pepper and milk.
Stir, bring to a simmer and cook, stirring occasionally for about 30 to 40 minutes or until the potato is tender.
Add the clams and single cream and cook for a few minutes to heat through.
Take off the heat, add salt if you think it needs it and stir in the parsley.
Serve with crust bread, or crackers ????? I must try that.