• 1/21 Clam Chowder Day - 2

    From Dave Drum@1:18/200 to All on Sun Jan 21 07:56:25 2024
    January 21: New England Clam Chowder Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Clam Chowder w/Bacon & Green Chilies
    Categories: Soups, Seafood, Pork, Dairy, Chilies
    Yield: 8 Servings

    8 sl Thick-cut bacon
    1 md Onion; minced
    3 Celery ribs; chopped
    4 md Potatoes; diced in bite
    - size pieces
    2 qt Chicken broth
    8 oz Diced green chilies
    1 tb Homemade taco seasoning;
    - below
    1 tb Ground cumin
    3/4 c Butter
    3/4 c Sprouted flour or regular
    1 qt Cream
    13 oz (2 cans) minced clams, or
    - similar amount of fresh
    - clams
    8 oz Sour cream
    6 oz Grated cheddar cheese; (opt)
    1 bn Chopped cilantro or sliced
    - green onions; (opt)

    MMMMM----------------DIRTY DAVE'S TACO SEASONING---------------------
    6 ts Mexene chilli spice mix
    5 ts Paprika
    4 1/2 ts Ground cumin
    1 tb Onion granules
    1 tb Garlic granules
    1/4 ts Cayenne; more to taste

    Mix well in a bowl.

    Makes about 1/2 a cup of mix.

    Keep unused portion in a sealed container in the ice box
    to keep the herbs/spices fresh.

    2 heaping tablespoons equal a packet.

    Begin by frying up your bacon in a medium cast-iron
    skillet. Rather than crumbling hot bacon after it's
    cooked, I prefer to just cut my raw bacon with kitchen
    shears and allow it to fry into already-crumbled bits. To
    your fried bacon bits, add the onion and celery and allow
    to cook until the veggies turn translucent.

    Meanwhile, bring chicken broth to boil in a 6 quart soup
    pot and add diced potatoes, green chilies, taco seasoning,
    cumin, and salt. Allow potatoes to cook in the boiling

    About 10 minutes before broth and aromatic veggies are
    ready, begin making your roux in a small sauce pan. Melt
    butter over medium heat; then add flour, stirring
    constantly to create a pasty roux. To the hot roux, add
    cold cream. (REMEMBER: HOT roux + COLD cream = NO LUMPS!)
    Continue stirring over medium heat until it thickens into
    a nice, creamy gravy.

    Transfer bacon and aromatic veggies into your large soup
    pot. Add thickened gravy to the large soup pot. Stir
    until evenly mixed. Remove from heat. Add clams and sour
    cream and stir until evenly mixed.

    Serve up your extra tasty clam chowder in bowls, topped
    with grated cheese and cilantro or sliced green onions.

    From: http://www.foodrenegade.com

    Uncle Dirty Dave's Kitchen


    ... January 20, 2021 - The end of an error!
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)