For The Herb Infused Vodka:

1 – 375 milliliter bottle King Charles vodka

4 –  large sprigs fresh rosemary

1 jalapeno pepper seeds and white membrane removed sliced into sixths lengthwise

Several sprigs fresh thyme

3 cloves garlic split lengthwise

Place all ingredients into bottle of vodka making sure they are all covered by the vodka and cap tightly.

Lightly shake a couple times and place in refrigerator for at least 3 days.

 

For The Chowder:

18 fresh littleneck clams scrubbed and free of sand

1Tbs. butter

1/4 cup locally sourced Applewood smoked bacon diced and rendered

1/4 cup of local sweet corn blanched and removed from cobb (about 1 small ear)

1/4 cup diced Vidalia onion

1/2 cup Yukon gold potato peeled, diced and blanched

1 cup bottled clam juice

2 Tbs. herb infused vodka

1/2 cup heavy cream

2 Tbs. biased cut scallions

1 Tbs. chopped parlsey

Generous pinch of espelette pepper or freshly ground pepper

Combine littleneck clams and half of the clam juice in a sauce pan, cover and steam clams over medium

heat until they open (about 3 min). Meanwhile in a medium sized sauté pan melt butter over medium

heat and add onion stirring frequently until translucent (about 2 min). Add bacon and corn and sauté for

1 min. Add potatoes and remaining clam juice and turn off heat. Once all clams have opened add bacon

corn and potato mixture to clams as well as the vodka, cream and parsley. Simmer for 2 to 3 minutes

and pour into large warm bowl. Garnish with scallion and espelette pepper