| Yield 1X: | 796.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion, shellfish, dairy | ||
| Portions: | 132.7 | ||||
| Shelf life: | 5 days | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Bacon, small dice | 3 | 6 | ||
| Garlic, minced | 1.00 | 2.00 | ||
| Shallots, minced | 12.00 | 1 | 8.00 | |
| Onion, small dice | 8 | 16 | ||
| Celery, small dice | 8 | 16 | ||
| White wine | 26.00 | 3 | 4.00 | |
| Water, warm | 12 | 24 | ||
| Clam broth (2 cans for 1x) | 5 | 12.00 | ||
| Clam base | 1 | 2 | ||
| Milk | 4 | 8 | ||
| Frozen chopped clams | 12 | 24 | ||
| Fresh thyme sprig | 0.10 | 0.20 | ||
| Roux | 3 | 8.00 | 7 | |
| Russet potatoes, 1/2″ dice | 12 | 24 | ||
| Freshly ground black pepper | 0.50 | 1.00 | ||
| Tabasco sauce | 0.50 | 1.00 | ||
| Freshly squeezed lemon juice | 0.50 | 1.00 | ||
| Cream – add 3 oz. heavy cream per quart | 6 | 12 |
Heat a suitable pot over high heat, then add the chopped bacon. Cook, stirring occasionally, until the bacon releases its fat (renders) and begins to brown lightly, about ten minutes. Drain 90% of the rendered bacon fat, then add the garlic, and stir to incorporate.
Add the shallots, onion, and celery, and continue to cook, stirring to prevent coloring, until the vegetables soften and the onions begin to become translucent, about fifteen minutes.
Add the wine, and stir to combine. Bring to a boil, then reduce to a simmer and cook until the alcohol evaporates, about ten minutes.
Meanwhile, combine the water with the clam base, and whisk to dissolve.
Add to the pot along with the milk, bay leaves, and thyme. Bring to a boil, stirring to avoid scorching, then reduce to a simmer. Add the room temperature roux to the simmering mixture, then whisk briskly to distribute evenly. The soup will begin to thicken immediately.
Whisk until smooth, then add the potatoes. Continue to cook until the potatoes become soft, about fifteen minutes. Remove from the heat, add the frozen clams, black pepper, tabasco and lime. Stir to combine, then cool in an ice bath using an ice wand. When completely cool (70 F,) transfer to a cambro, label, date, initial and cover tightly. Store refrigerated until needed.
Add cream when reheating at the rate of 3 oz. per quart of soup.