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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 100 |
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This is such a wonderful, flavorful recipe from The Trawler Restaurant in Charleston, SC Ingredients:
2 cans chopped clams |
4 onions, diced |
2 heads celery, diced |
3 lbs bacon, diced |
4 ounces shallots, diced |
4 ounces garlic, diced |
1/2 cup thyme |
6 bay leaves |
salt |
white pepper |
worcestershire sauce |
tabasco sauce |
5 lbs potatoes, diced |
4 cups white wine |
1/2 cup margarine |
8 gallons clam broth |
2 gallons half-and-half |
2 gallons heavy cream |
2 gallons all-purpose flour |
Directions:
1. Render bacon Add vegetables and saute until translucent.
2. Add potatoes and Thyme Add margarine Deglaze with wine and sanger with flour.
3. Work into a Roux and cook for 5 minutes constantly moving.
4. Add stock in 3 parts to thoroughly incorporate.
5. Add cream, Half& Half, and worcestershire, and tobasco.
6. Simmer and check seasonings.
7. Add drained clams and cook 5 more minutes.
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