Brit Rock Chowder
Ready In: 2 hrs 40 mins
Serves: 4-6
Ingredients
- 2 (6 1/2ounce) cans minced clams
- 2 (6 1/2ounce) cans chopped clams
- 4 potatoes
- 1 celery rib
- 1 onion
- 3⁄4 cup flour
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons sugar
- 3⁄4 cup butter
- 1 quart light cream
- 750 ml gallo extra dry vermouth
- 750 ml Chardonnay wine (fish eye)
- fresh parsley
Directions
- For Best results this meal should be prepared while listening to the music.
- Start "Houses of the Holy" and begin chopping the potatos, celery and onion. Put in a 10 inches cast Iron Dutch Oven.
- During "the Crunge", add clam juice and then add Gallo Vermouth until it just covers the vegetables.
- During "Dancing Days", light your charcoal.
- When the charcoal is ready start "Pink Floyds The Wall".
- Arrange about 20 coals on your charcoal table, begin cooking vegetables(about 15 mins).
- During "Mother", add the onion and cover, cook another 20 minutes.
- During "Hey You" carefully empty contents of dutch oven into a bowl and set aside, save the liquid.
- Put the butter in the Dutch oven and melt.
- Slowly stir in the flour until thick.
- . During "Comfortably Numb", add the half and half slowly, stirring until smooth.
- During "The Show Must Go On", return the vegetables and liquid to dutch oven, add salt and sugar.
- During "In the Flesh" add the clams.
- During "Run like Hell" start simmering, stirring ocasionally.
- Simmer for the entire "Abbey Road" album (about 47 minutes).
- Enjoy the Fish Eye Chardonnay while you simmer and listen to Abbey Road.
- Check the consistency and if it's thick and good, start "Sgt. Pepper", add some fresh parsley and black pepper on top and Dig In!
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