| Yield 1X: | 1130.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Onion, garlic, dairy, shellfish | ||
| Portions: | 141.3 | ||||
| Shelf life: | 6 days | ||||
| Date: | 8.2.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Butter, whole | 8.00 | |
| Garlic, minced | 8.00 | |
| Onions, diced | 5 | |
| Carrots, diced | 5 | |
| Celery, diced | 5 | |
| White wine (six cups) | 6.00 | |
| Sherry wine (six cups) | 6.00 | |
| San Marzano tomatoes, crushed (can) | 2.00 | |
| Clam base (dissolve in hot water) | 2 | |
| Water, hot (2 gals.) | 16 | |
| Thyme (bunch) | 1.00 | |
| Bay leaves – tied with thyme (each) | 6.00 | |
| White pepper (1 Tbl.) | 1.00 | |
| Dried oregano (2 Tbls.) | 2.00 | |
| Dried marjoram (2 Tbls.) | 2.00 | |
| Roux | 4 | |
| Potatoes, 3/4″ dice | 15 | |
| Clams, chopped with liquid | 15 |
Carefully measure and prepare all ingredients. Melt the butter in a stock pot, then add the garlic and cook for aroma. Add the vegetables and a good sprinkle of salt. Cook over high heat, stirring, until the vegetables soften. Add the wine, and cook until alcohol smell is gone, about 15 minutes. Add the Tomatoes, and bring to a boil.
Reduce to a simmer and cook for 30 minutes minutes. Then add the water and clam base, thyme and bay leaves, pepper, marjoram, and oregano. Whisk the room temperature roux in, and return to a boil. Add the potatoes, and return to a boil. Reduce to a simmer, and cook until the potatoes are soft. Add the clams, and bring to a boil, then remove from the heat and cool in an ice bath with an ice wand in each bucket.
Cover. Label, date, and initial. Store refrigerated.