Cajun Clam Chowder

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

In a heavy-bottomed stock pot over medium heat, render the fat from the chopped bacon without browning the bacon. Add the onions, garlic, jalapeno and Tasso. Sauté over medium heat for 2 to 3 minutes, or until the onions are translucent. Add the olive oil. Make a roux by adding the flour and stirring until well combined. Continue to cook over low heat for 5 minutes, stirring very frequently.

Turn the heat up to medium and add the reserved clam juice and the 3 cups of clam juice or chicken broth, on third at a time, stirring vigorously. With each addition of liquid, it is important to keep stirring constantly until the mixture thickens and is smooth. When all of the liquid is added, reboil and add the diced potatoes and blackening spice. Reduce the heat and simmer over low heat for about 30 minutes or until the potatoes are tender. Stir the potatoes frequently while cooking so that they do not settle to the bottom of the pot and scorch. Add the strained clams and the heavy cream. Stir to combine and cook over low heat for another 1 to 2 minutes or until the chowder is hot through. Season to taste with salt, white pepper and cayenne pepper. Garnish with fresh chives.

Note: The finished chowder isn't designed to be extremely thick. It should be creamy and just think enough to coat a spoon.

Blackening Spice