Scotts Chowder San Jose Recipes

SCOTT'S CLAM CHOWDER

Steps:

• 1. 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).
• 2. In a large soup pot bring to a boil: 3qt. Clam Juice 1 qt. Fish Stock
• 3. 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.
• 4. 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 stock, stir in well, strain if needed.
• 5. 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.