How to Make Alligator Chowder

While it's wise to avoid live alligators and rattlesnakes, they are considered delicacies in some parts of the country. Since most people like chowder, here's how you can incorporate the alligator into a dish that you and your guests will thoroughly enjoy.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1/4 cup bacon grease
• <br>1/4 cup clarified butter
• <br>1 cup diced peeled potatoes
• <br>1/2 cup diced celery
• <br>1/2 cup frozen corn
• <br>1/3 cup diced red bell peppers
• <br>1/3 cup diced onions
• <br>1 teaspoon chopped garlic
• <br>1 teaspoon thyme
• <br>1 teaspoon seasoning salt
• <br>Fresh ground black pepper
• <br>3/4 cup all-purpose flour
• <br>4 to 5 ounces port wine
• <br>2 quarts water
• <br>1/4 cup lobster base
• <br>4 ounces tomato sauce
• <br>1 lb. alligator meat (trimmed and cubed)
• <br>Hot sauce to taste

1. In a large cast-iron pot, heat the bacon grease and butter over medium heat. Stir well to blend.
2. Add potatoes and celery to the pot and cook for about 3 or 4 minutes.
3. Add the next four ingredients and cook them over medium heat for 3 minutes
4. Add sea salt and flour to the pot, incorporate, then cook for an additional 3 minutes. Under no circumstances should you raise the temperature because the butter and bacon grease will brown and take on a bitter flavor.
5. Add wine, water and lobster base and cook gently for 3 minutes. Lobster base may be available at your supermarket. Otherwise, you will find it at a specialty store or online.
6. Add alligator meat and continue cooking the chowder for an additional five minutes. Any longer and the alligator meat will become tough. When it is finished, taste and adjust seasoning by adding fresh black pepper and additional sea salt, if needed. If you like alligator chowder spicy, add hot sauce or allow your guests to do so. This recipe will serve eight hungry people and it's scalable, so make additions to accommodate more guests.
7. Ladle the chowder into soup bowls and serve immediately. Provide a garden salad and broiled sourdough bread laced with garlic butter and you will create a lasting memory.

Tips & Warnings

• If you prefer a richer, dairy-based chowder, reduce the amount of water to one quart, then add one beaten egg and one quart of half and half to the mixture during the final five minutes of cooking. If you would prefer Manhattan-style, simply add one 28-ounce can of diced tomatoes in Step 3.
• Don't fall so much in love with this dish that you forget it is high in saturated fat and cholesterol. Enjoy it, but not too often.