February 25:National 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
Salt
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
broth.

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

MMMMM

... Badminton: The reason the lamb tastes off.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)