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Clam Chowder For 60

RecipeFeed.com — 2008-08-19T13:32:56+01:00

30 cn Minced clams (6-1/2 oz each)
8 c Diced onions
1 1/2 lb Butter or margarine
2 c All-purpose flour
3 qt Milk
3 bn Celery, sliced
3 c Minced fresh parsley
12 lb Potatoes, peeled and cubed
3 lb Sharp cheddar cheese,
-shredded Salt & pepper to taste Drain and rinse clams, reserving juice; set aside. In a large kettle, saute onions in butter until tender. Add flour; stir to form a smooth paste. Gradually add the milk, stirring constantly until slightly thickened (do not boil). Add celery, parsley and potatoes and cook until tender, about 45 minutes. Add the clams and cheese; cook until cheese is melted and soup is heated through. Add reserved clam juice and salt and pepper.

Clams Oregatana Basilico *** (Nbhx19b)

RecipeFeed.com — 2008-08-19T13:32:56+01:00

36 Clams
2/3 tb Dry white wine
Stuffing: 3 1/2 c Fresh bread crumbs
1 tb Fresh basil
1 tb Oregano
2 tb Grated romano cheese
2 tb Minced fresh italian
Parsley Juice of 1/2 Lemon (approx. 2 Tab)
1 tb Minced garlic
Preheat oven to 500 F Shuck clams and replace meat on half-shells. Pack about 1 heaping tbs.stuffing on each. Bake in preheated oven for about 10minutes. Remove from oven and sprinkle each clam with a few drops of wine. Return to oven and bake 2 to 3 minutes more, or until lightly browned. Stuffing: Combine all ingredients by mixing with hands. Use more olive oil if the mixture seems too dry. 12/23 10:38 Al A.Green14 on GEnie (Weird Al) Richmond VA

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Classic Brown Stock

RecipeFeed.com — 2008-08-19T13:32:56+01:00

---------- exported from cookworks for meal-master, v7.0
title: classic brown stock categories: professional, sauce, soup servings: 32
12 lb beef soup bone
12 qt water
1 lb onion
8 oz carrot
8 oz celery
16 oz tomato puree
1 bay leaf
1/4 t thyme
1/4 t peppercorns
6 parsley
2 clove

cut bones into 3-4" pieces with a meat saw place bones in a roasting pan place pan of bones into a 400 degree oven, until browned remove bones from pan and place into a stockpot cover with cold water and place over a moderate flame bring to a gentle simmer, and skim carefully drain roasting pan, reserving fat set roasting pan over a medium flame and deglaze with water add to the stockpot toss the mirepoix with the reserved fat and brown in the oven remove from the oven and add to the stockpot tie the seasonings into a sachet with a piece of cheesecloth add the sachet and tomatoes to the stockpot continue to simmer for a total of 6-8 hours adding water as needed to keep bones covered strain through a chinois or cheesecloth cool quickly with ice or in a vented water bath cover and chill
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