SCOTT'S CLAM CHOWDER
In 1976, the first Scott's Seafood Grill and Bar opened at the corner of Scott and Lombard in San Francisco, hence the name. The tiny 40 seat restaurant was an immediate success, becoming one of the top ten restaurants in the United States in volume per seat in just a few months. The next six years saw the opening of Scott's in...
Provided by Al Smith
Categories Chowders
Time 25m
Number Of Ingredients 16
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.
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