Derek
"Nincs cajun clam chowder, nyugodj le."

Ennyit ér a szavad, álliberális, gyűlölködő tahó:

Cajun Clam Chowder
12 10-ounce servings
You may also add a few leaves of fresh cilantro and a couple of dashes of hot sauce for a nice bang.

Recipe by: Donald Barickman, owner and head chef of Magnolia's in Charleston, South Carolina
1/2 cup chopped smoked bacon (about 4-5 slices)
1 cup diced yellow onion, cut in 1/4 inch dice
1 tablespoon minced garlic
2 tablespoons stemmed minced jalapeno pepper
1/2 cup finely chopped Tasso ham
6 tablespoons olive oil
1 cup flour
3 cups chopped clams, drained, but reserving juice, (6 10 1/2 oz cans)
3 cups clam juice, or chicken stock if clam juice is not available
3 cups chopped baking potatoes, peeled and cut in 1/2-dice, (about 4 potatoes)
2 teaspoons blackening spice
1 cup heavy cream
salt, white pepper and cayenne pepper to taste
1/2 cup chopped chives

And a big up to da soldier, too...