Wizards' Chowder

I am making clam chowder right now. I just finished chopping up all the veggies and its simmering in clam broth. I learned this recipe from a pro chef, 30 years ago.

Start with bacon, 2 slices, cut into 1 inch pieces. Cook until the fat renders out.

Add onion, chopped reasonably small for max flavor. Add celery and carrot, cut thinner to cook faster. Stir, cover with a lid over low heat and sweat in the pot for 10 minutes. This maxes the flavor of the French Trinity for later.

Add red potatoes cut small, half inch cubes. The surface starch will thicken the broth as it cooks down. Add a stick of butter. This will cook in and flavor the thus far low-fat dish. Chowder isn't supposed to be low fat. Add a bottle of clam juice. Open 3 cans of chopped clams. Pour juice into pot. Set drained clams aside. This should be just enough liquid to cover the veggies.

Add marjoram sprigs (1-3) and thyme if you have some. Simmer with the lid on for 45 minutes or until potatoes soft. Don't salt until its simmered down. Pepper can be added then but taste first. The flavor will change during that time.

Add clams just before serving, as hot broth will cook them instantly. Adding them too soon will result in something that tastes like fishy chewing gum.That is called "fail" and should be avoided.

This is called Wizards' Chowder because it is subtle and slow to anger, and contains no milk or cream (half and half) so it can't curdle, thanks to the potato starch thickening it instead. And you're a wizard if you can produce this level of quality with the basic ingredients. Can you be a wizard like me?