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.