Scott's Seafood Chowder

2oz. salt pork, sliced to 1/8 inch thick, 3 inches long (about 6 strips)
2 cups hot link sausage, sliced into 1/4 inch thick rounds
3 stalks celery, diced
1 large onion, diced
2 large carrots, diced
2 large potatos, diced and cooked
2 cups fresh sweet corn (frozen if u must, but fresh is better)
4 tbsp. butter, divided
2 tablespoons all-purpose flour
1 jar (8oz.) clam juice or clam broth
1 quart half-and-half cream
2 cans minced clams (save the juice for later!)
1/2 lb. raw shrimp, peeled and deveined
2 cans white crab meat, drained
1 tbsp. Old Bay Seasoning
2 bay leaves
1 sprig fresh Thyme
6 slices bacon, crispy and chopped fine
1 chopped green onion for garnish
Grand Mariner Liqueur for drizzle
ground white pepper, to taste

In a large skillet over medium heat, cook salt pork until fat starts to
release. Add 2 tbsp. butter, celery, corn, onion, carrots, and hot link
sausage. Saute until vegetables are soft and onion is translucent (let
some of the moisture steam out of the vegetables). Remove from heat and
set aside. Remove and discard the pieces of salt pork. In a large
stockpot, melt remaining butter over medium heat. Whisk in flour to form a
roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth.
Stir in the sauteed vegetable mixture. Slowly add the quart of
half-and-half, stirring constantly. Add 1 tbsp. Old Bay Seasioning, 2 Bay
Leaves, and 1 sprig of fresh Thyme. Stir in clams and crab meat. Reduce
heat to low and simmer uncovered 45 minutes. Stir occasionally. Add the
cooked potatos then simmer uncovered another 30 minutes. Add the shrimp
and simmer uncovered for 10 more minutes. Let chowder rest for about an
hour.

Remember to remove the Bay Leaves and the Thyme before plating. Transfer
chowder to individual serving bowls. Drizzle some Grand Mariner Liqueur
(about 2 tsps.) into each bowl and stir briefly. Garnish with chopped
green onion, crumbled crispy bacon and serve.


Notes** Be careful not to oversalt during the cooking process. The salt
pork, clam juice and bacon really provide enough. Add salt at the end if
necessary. Taste the chowder right after the cooking time. If it needs
more "clammy" taste, add some of the set aside juice from the minced
clams. After all the cooking time, allow the chowder to rest covered for
about an hour to allow all the flavors to meld together and to thicken a
little. Dont forget the Grand Mariner! It really makes the dish elegant.
Serve with crackers or Sour Dough Rolls Have a bottle of hot sauce on hand
for the bold ones!

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