Clam chowder:
My mothers family is full of people that love seafood from salmon, to lobster, and clams they just love it. So when a dish like this comes it does strike at home and makes you want to show off for once and serve it to your family. This recipe like the many others does give a lot so I do hope that you and your family do not leave left overs, my family is better compared even with such the big portions. I will say though this soup is full of things from bacon to veggies and a large dose of clam. Ingredients needed: ( for a party ) ( cut in half for at home ) 16 slices of bacon 8 slices bacon 2 onions diced 1 onion diced 12 cloves garlic minced 6 cloves garlic minced 8 stalks celery diced 4 stalks celery diced 4 oz. olive oil 2 oz. olive oil 1/2 tsp salt 1/4 tsp salt 1/2 tsp pepper 1/4 tsp pepper 1 Tbsp fresh thyme 1/2 Tbsp fresh thyme 8 oz. flour 4 oz. flour 32 oz. clam juice 16 oz. clam juice 5 cups milk 2 1/2 cups milk 3 cups half and half 1 1/2 cups half and half 26 oz. diced clams with juice 13 oz. diced clams with 4 cups diced potatoes 2 cups diced potatoes 1 tsp tabasco 1/2 tsp tabasco 2 tsp worchestire sauce 1 tsp worchestire sauce |
How to put it all together:
step 1: heat your pot on low heat t get warm then on medium to render the bacon ( get the fat out). [ the pot for the party has to be rondou pot but for at home a large soup pot should do well]
step 2: once bacon is completely cooked toss in your veggies and cook them til they become soft.
step 3: add to the pot and stir in the olive oil, salt, pepper, and thyme.
step 4: when the veggies become cooked add in your flour and allow it to cook for a minute.
step 5: whisk in the clam with juice, clam juice, milk, half and half, potatoes, tabasco, and worchestire sauce. bring it to a boil then lower the temp to a simmer. allow to cook for five minutes then you are done.
step 1: heat your pot on low heat t get warm then on medium to render the bacon ( get the fat out). [ the pot for the party has to be rondou pot but for at home a large soup pot should do well]
step 2: once bacon is completely cooked toss in your veggies and cook them til they become soft.
step 3: add to the pot and stir in the olive oil, salt, pepper, and thyme.
step 4: when the veggies become cooked add in your flour and allow it to cook for a minute.
step 5: whisk in the clam with juice, clam juice, milk, half and half, potatoes, tabasco, and worchestire sauce. bring it to a boil then lower the temp to a simmer. allow to cook for five minutes then you are done.
How to present it:
Place a ladle full of the chowder in a soup cup. Then add a sprinkle of brown sugar then a few bits of bacon and to finish it of place a few sticks of thyme on it then walla it looks great.
Place a ladle full of the chowder in a soup cup. Then add a sprinkle of brown sugar then a few bits of bacon and to finish it of place a few sticks of thyme on it then walla it looks great.
Chicken Stock
For a person to make a soup of any kind it is essential to have a stock prepared as it is one of the ingredients used in the soup most of the time. Many of the five mother sauces use a stock as an ingredient. If you are wondering what the five mother sauces are; they are the base sauces that make up soups and other sauces . As such these sauces and soups are known as derivatives of the five mother sauces. The five mother sauces are Veloute, bechamel, espagnole, tomato, and egg ( emulsified ). This concept came out and was refined in the 20th century by Auguste Escoffier, a french chef who created the organization of the mother sauce today. Now getting back to stock; it can be used to make a veloute sauce ( one of the five mother sauces) or you may use it to help with a lasting cold. Ingredients: Mirepoix ( what it is: a rough chop/ peelings of veggies. Normally carrots, onions, and celery. ) Animal product ( animal scraps or a whole chunk of the animal's meat) Bouquet garni ( contains thyme, parsley stem, bay leafs, and peppercorn . tied up in cheesecloth ans string. ) water ( cold temp water is used ) Note: never place into a stock other veggies and their peelings if they are not used in a mirepoix. aslo none of these are measured becouse al of this is measured by eye, and the amount of stock you want from all of it is up to you. Directions: 1. Put all of the ingredients into a big pot and bring to a boil. 2. Reduce to a simmer for many hours. 3. Strain Out all of the left over ingredients out and leave yourself with the liquid stock. 4. cool the stock down by placing in another container and giving that container an ice bath. when the stock is made right once it's cooled it will resemble gello. Other stock you can make: beef ( use beef product when making it ) fish ( use fish product ) vegetable ( no meat product used in this whatsoever ) |
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