Clam Chowder: Reloaded Recipe | Great Recipe | Alton Brown

Ingredients

• 463 grams frozen clams and their juices (16-ounce container)
• 169 grams salt pork tough skin removed, finely diced (6 ounces)
• 192 grams white onions, finely diced (1 1/2 cups)
• 65 grams celery, finely diced (1 small stalk)
• 7 grams celery leaves, chopped (1/4 cup)
• 30 grams all-purpose flour (3 tablespoons)
• 300 grams red potatoes, 1/2 inch dice (2 cups)
• 6 grams kosher salt, divided (1 1/2 teaspoons)
• 2 grams freshly ground black pepper (1 teaspoon)
• 235 grams clam juice (2 cups)
• 10 grams kombu (8x3-inch piece)
• 3 whole bay leaves
• 485 grams half-and-half (2 cups)
• 450 grams neutral oil for frying (2 cups)
• 35 grams cornmeal (3 tablespoons)
• 30 grams cornstarch (3 tablespoons)