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Soup Recipes |
Clam Chowder |
1 can, 46 oz Clam Juice 1 can, 51 oz Chopped Clams 1 cup, Celery, chopped 2 teaspoons, Thyme 4 Potatoes peeled and diced 4 slices, Bacon 3 shots, Tabasco 2 Tablespoons, Parsley, chopped 2 1/2oz, Clam Base 1 1/2 teaspoons, Worcestershire sauce 1\2 pound, Butter 1\2 pound, Flour 2 quarts, 1/2 & 1/2 To taste, Salt 1/4 teaspoon, White Pepper 1. Place clam juice, juice from chopped clams, celery, onion, thyme, and clam base in an 8 quart sauce pan. Bring to a boil, reduce heat and simmer until vegetables are tender. 2.Cook potatoes in boiling water until just tender. 3. Make roux out of butter and flour. This is done by melting butter over medium heat. Stir in flour and cook for 7 to 12 minutes, stirring often. Mixture will bubble and there will be a slightly nutty smell when the roux is done. 4. Bring clam juice mixture to almost boiling and add roux, slowly mixing in with a whisk until completely incorporated. Cook for about 5 minutes, until it thickens. 5. Gradually add half & half to clam j uice mixture. 6. Add cooked bacon, chopped clams, parsley, Tabasco and Worcestershire. 7. Add cooked potatoes. 8. Add potato water until desired thickness of chowder is achieved. 9. Open a nice bottle of Chardonnay or Pinot Gris and Enjoy! |
Smoke Salmon Chowder |
18 pieces (18 oz), Bacon 1 Lb, Margarine 2 1\4 Cups, Flour 2 1\2 cups (1 Lb), Diced Onion 1 1\2 Cups (0.5 Lb), Diced Celery 1 cup (8 oz)Minced, Carrots 3 Tbsp (0.5 oz), Dill 3\4 Tbsp (1\8 oz), Tabasco 1 1\2 Cups, Smoke Salmon 1\2 Cup, Lobster Base 3, Bay Leaf 9, Diced Potato 3 Ears (5 cups), Fresh Corn 6 Cups, Shrimp 3 Cups, Johna 4 Cups, Scallops 3 Qts, Half & Half 1 Oz, Salt 1\2 Oz, Pepper 1\4 Tbsp (1\8 oz), Nutmeg 1 Bunch, Fresh Dill |
Silver Salmon Grille Jeff & Laurie Martin 1105 Commercial Astoria, Or 97103 503-338-6640 silversalmon@seasurf.net |
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