I made Guinea clam chowder.
Fresh clams right off the boat, potatoes, onions, carrots, sweet corn, and celery.
Steam the clams-- when they open, drain off all the juice and cook the vegetables in the juice. Mince the clams and throw them in with the cooked vegetables.
Add some minced garlic, butter, Old Bay, pepper, hot paprika and white wine, and a dash of Tabasco.
This is a clear broth clam chowder. Serve with toasted baguettes.
Oh yeah I forgot something. Bacon!
Fry up some really crispy bacon and crumble it into the chowder.
How the hell did I forget the