McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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New England Clam Chowder


NEW ENGLAND CLAM CHOWDER
McCormick & Schmick’s Recipe

Makes 2 quarts

2 cups medium diced potatoes
4 strips sliced bacon
4 tablespoons margarine
3/4 cup flour
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced green peppers
1/4 cup diced celery
1 quart water
1 (8 oz.) can clam juice
1 1/2 pounds clams
1 cup cream
1/2 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon white pepper
1/4 teaspoon salt
butter pats (optional)

Blanch the potatoes until just barely tender. Rinse under cold running water, drain and set aside.
Saute the bacon in a 4 quart sauce pan over medium heat until it is crisp and all bacon fat has been rendered. Remove the bacon from the pan, dice and set aside.

Return grease to the pot along with half the margarine. Add flour and cook the roux on low heat for 3 to 4 minutes. Remove the roux from pot and set aside. Add remaining margarine to pot and saute the carrots, onions, green peppers, and celery over low heat to soften. Return roux to pot, and add water and clam juice.

Raise the heat to high and cook, stirring frequently for 6 to 8 minutes, until thickened. Add clams, bacon, potatoes, seasonings, and cream. Simmer about 5 minutes. Serve in chowder bowls and float a pat of butter on top of each serving, if you desire.

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