INGREDIENTS: Gulf Rim Chowder
1 lb Small/Medium live Gulf hard-shelled clams, well scrubbed
½ lb Gulf Mussels
½ lb Gulf White Shrimp
¼ lb Apple Wood Smoked bacon, chopped
5 cloves garlic, chopped
1 yellow onion, chopped
1 cup corn kernels, from 2 cobs
¾ cup celery, small diced
1 cup bell peppers, assorted colors, small diced
2 cups clam juice
1 ½ bottles Back Forty Fence Post Session Ale
1 ½ cups heavy cream
2 cups marbled fingerling potatoes, diced and blanched
2 tablespoons fresh thyme leaves, finely chopped
2 teaspoons Ole Bay seasoning
1 teaspoon Red Pepper Flakes
1 fresh lemon, juiced and zested
2 large tomatoes, seeded and diced
½ cup bunch scallions, sliced
1 loaf Grilled Ciabbata or French Bread
Sea Salt and freshly ground pepper to taste
Preheat a large stock pot over medium high heat.
Add bacon to the pre heated pot, and cook until almost crispy. Add onion, garlic, bell peppers, corn and celery. Continue to cook ingredients for several minutes.
Add the broth (clam juice and beer), heavy cream, potatoes, herbs, and seafood seasoning.
Bring ingredients to a simmer and add the clams. Continue to cook until the clams start to open. Add the Shrimp and Mussels. Continue to cook until the mussels start to open. Add the diced tomatoes, red pepper flakes and finish lemon juice and zest.
Taste the chowder and adjust seasoning with salt and pepper. When the clams have opened all the way, the chowder is ready to serve.
To serve, ladle an even amount into each bowl and garnish with scallions and grilled bread.
INGREDIENTS: Blackberry and Black Pepper Beer Float
3 pints fresh Blackberries
½ gallon Blue Bell Vanilla Ice Cream
1 cup caramel, homemade or bought
18oz Back Forty Biere De Garde
1 cup whipped cream, homemade or bought
1 Teaspoon fresh cracked black pepper
Heat 2 pints of fresh Blackberries in 12oz of Back Forty Biere de Garde. Reduce liquid by half and add 1 cup of caramel. Continue to heat for 2 min. Remove from stovetop and puree in blender. Strain puree to remove granulated seeds. Return to heat and reduce by half once again.
Divide the last pint of Blackberries in half. Take one part of those berries and muddle with the rest of the beer (6oz).
Divide muddled berries evenly between six glasses. Place 6oz of Blue Bell Vanilla Ice Cream on top of each berry mixture.
After sauce has reduced and cooled slightly, add black pepper, and pour over ice cream. Finish each glass with whipped cream dollop and three whole fresh Blackberries.
Serve immediately or let rest and enjoy a Blackberry Beer Milkshake.
Back Forty Beer Co.
200 N. 6th St.
Gadsden, AL 35901
Tap room open Wednesday and Thursday from 5:00 p.m. to 7:00 p.m.
Friday and Saturday from 3:00 p.m. to 9:00 p.m.
Voyagers Restaurant at Perdido Beach Resort
27200 Perdido Beach Blvd.
Orange Beach, Al
Hours: Tuesday through Saturday from 5:00 p.m. until 10:00 p.m.
Click here for a look at the menu.
About Back Forty Beer Co.:
Back Forty Beer Company is currently available in Alabama, Mississippi, Georgia and Florida. Two of the company’s newest beers are Fence Post Session Ale and Summer Seasonal Biere de Garde.
Back Forty Beer Company is honored to be participating in The Science of Beer event Friday, August 23. The event will be an adults-only night at the science center where guests can learn all about the science of making and enjoying this tasty beverage. A large portion of the evening will be devoted to tasting and food pairing options.
Also, Back Forty Beer Company recently partnered with Alabama Gulf Seafood and now features the Alabama Gulf Seafood logo on several of its bottles for food pairing suggestions.
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