Knock Your Socks Off Clam Chowder

Posted by Penny Moline on Friday, June 11, 2010 Under: Soup
Melted butter 12 ounces
Flour 12 ounces
Potatoes Red cut into cubes that will fit on a spoon  2 pounds
Celery small dice 2 cups
Onions small dice2 cups
Green Peppers  small dice 2 cups
Leeks cut into a small dice only using the white part..2 cups
.(if you don't have leeks add more onions)
jalopeno cut very small dice 1/2 ounce
Black pepper 1 Tablespoon
Salt 1 Tablespoon
Thyme 2 Tablespoons
Bay Leaf 6 each
Tabasco 1 Tablespoon ( more if desired)
Chicken Stock 1 gallon
Sherry 1/2 cup
Heavy Cream 2 Quarts
Clams 1 qt  plus juice

Melt the butter add flour and cook roux to a nutty flavor

Prepare vegetable in a small dice, always remember they need to fit on a spoon... sweat the vegetables in butter
Add herbs and spices
Add Stock mixing in with the roux to prevent lumps
Add potatoes and cook for 45 minutes
Add Clams
Add warmed up cream
Adjust seasoning

Please remember to heat up your cream...two reasons...first you don't want to add a cold ingredient to a hot one...right before service....it will take more time to heat it up...the second and most important.... if the cream is bad...it will curdle with the heat...and you haven't wasted all the other ingredients.

Great in a bread bowl... invite your friends and enjoy!

In : Soup 

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Previous post: No Bake Cookies...

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Knock Your Socks Off Clam Chowder

Posted by Penny Moline on Friday, June 11, 2010 Under: Soup
Melted butter 12 ounces
Flour 12 ounces
Potatoes Red cut into cubes that will fit on a spoon  2 pounds
Celery small dice 2 cups
Onions small dice2 cups
Green Peppers  small dice 2 cups
Leeks cut into a small dice only using the white part..2 cups
.(if you don't have leeks add more onions)
jalopeno cut very small dice 1/2 ounce
Black pepper 1 Tablespoon
Salt 1 Tablespoon
Thyme 2 Tablespoons
Bay Leaf 6 each
Tabasco 1 Tablespoon ( more if desired)
Chicken Stock 1 gallon
Sherry 1/2 cup
Heavy Cream 2 Quarts
Clams 1 qt  plus juice

Melt the butter add flour and cook roux to a nutty flavor

Prepare vegetable in a small dice, always remember they need to fit on a spoon... sweat the vegetables in butter
Add herbs and spices
Add Stock mixing in with the roux to prevent lumps
Add potatoes and cook for 45 minutes
Add Clams
Add warmed up cream
Adjust seasoning

Please remember to heat up your cream...two reasons...first you don't want to add a cold ingredient to a hot one...right before service....it will take more time to heat it up...the second and most important.... if the cream is bad...it will curdle with the heat...and you haven't wasted all the other ingredients.

Great in a bread bowl... invite your friends and enjoy!

In : Soup 

Next post: Don't Buy...
Previous post: No Bake Cookies...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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