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Old January 14, 2017   #69
Worth1's Avatar
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,740

When the bacon is ready take a swig from the other bottle of vermouth and dump the rest on top of the bacon and de-glaze and reduce down.
Yes I had two bottles.
The roux is ready at the blond stage and is cooling off.
Once it is cool I will mix it with the clam juice.
18 cans of clams.

A Falling Knife Has No Handle

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