2 lb of razor steaks chopped into 1/2" cubes
2 cups of flour
1/2 lb of butter
40 oz of clam juice (4 bottles)
1/2 gal 1/2 and 1/2
3 whole yellow onions diced small
6 stalks of celery diced small
3 russet potatoes 1" diced
1/2 lb of bacon cooked and chopped 1" chunks
salt & pepper
1/2 tsp cayenne pepper or chili powder
1 cup chopped parsley or cilantro (preferred)
4 oz sherry
Put the butter in a large stock pot and melt. Add the flour and cook until the butter and flour (roux) turns golden brown (not too dark and it should turn a little "fluffy" when it's almost done). Add the onions and celery and cook until the onions are limp. Add the potatoes, clam juice, chopped clams, and cream. Bring to a simmer and let cook until the potatoes are tender. Add the bacon. Slowly add salt & pepper until it tastes right (too quickly and it'll end up salty). Add cayenne. Simmer another 30 minutes. Add chopped cilantro and sherry. Simmer another 30 minutes and serve.
