Chef’s Recipe Series

Try these recipes straight from Scott’s Kitchen at home!

Scott’s Clam Chowder

  • 1 ¼ lbs red potatoes

Dice and cook in a separate container and set aside,
to be added last to the soup (do not over-cook).

In a large soup pot bring to a boil:

  • 3qt. Clam Juice
  • 1 qt. Fish Stock

Roux:

  • 12oz Butter
  • 12oz Flour

While stock is coming to a boil make roux by thoroughly mixing melted
butter with flour and lightly cook roux, 1 to 2 minutes; incorporate
with hot stockstir in well, strain if needed.

  • 6oz. Pale Ale, Sierra Nevada
  • 1 lb Celery, diced
  • 8oz Onion, diced
  • 1 tsp Garlic, chopped

Boil vegetables in beer until done, and then add them to the stock.

Now add these ingredients to stock:

  • dash Dried Thyme
  • 2 tsp Worcestershire
  • 1 tsp Tabasco
  • to taste Salt / Pepper
  • 1 tbl. Clam base
  • 26oz. Clams

Season to taste, cook for 15 minutes (low simmer) stirring
often ; add potatoes.

**add Heavy Cream or Milk to desired taste and consistency.

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