Okay so I can call it Worth's Rouge Texas Clam Chowder.
So much for New England Clam Chowder.
Here is what I have put in it so far and sweating in a 12 quart kettle.
Red yellow orange and green bell peppers chopped.
Five habanero peppers chopped.
Two whole onions chopped.
Two whole heads(?) of celery chopped.
White pepper lots.
Garlic powder lots.
Bacon chopped up and fried.
One whole 375 mil bottle of extra dry vermouth minus one swig for the cook for tasting.
One whole stick of butter salted.
The smell is killing me this as a dish alone would work.
Just enough heat from the habanero to make it interesting.
Now I have ten pounds of potatoes to wash and dice I will not peel them.
Worth