SCOTTS SEAFOOD SACRAMENTO RECIPES

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SCOTT'S CLAM CHOWDER | JUST A PINCH RECIPES



Scott's Clam Chowder | Just A Pinch Recipes image

In 1976, the first Scott's Seafood Grill and Bar opened at the corner of Scott and Lombard in San Francisco, hence the name. The tiny 40 seat restaurant was an immediate success, becoming one of the top ten restaurants in the United States in volume per seat in just a few months. The next six years saw the opening of Scott's in Embarcadero Center in downtown San Francisco, Palo Alto, Jack London Square in Oakland, San Jose and later Walnut Creek and Costa Mesa. Scott's in Sacramento came into existence in 1991 when Alan Irvine, John Cook and their families combined their experience and resources, realizing their dreams of opening a restaurant and bought the name Scott's for the Sacramento Area. Scott's Seafood Grill and Bar has become Sacramento's Favorite Seafood Restaurant (Sacramento Magazine Reader's Poll) and continues its growth with Scott's Seafood On The River, opened in early 2008.

Provided by Al Smith @eltonsmith

Categories     Chowders

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 16

1 1/4 pound(s) red potatoes
3 quart(s) 3qt. clam juice
1 quart(s) 1 qt. fish stock
12 ounce(s) butter
12 ounce(s) flour
6 ounce(s) 6oz. pale ale, sierra nevada
1 pound(s) celery, diced
8 ounce(s) onion, diced
1 teaspoon(s) garlic, chopped
1/4 teaspoon(s) thyme, dried
2 teaspoon(s) worcestershire sauce
1 teaspoon(s) tabasco
1 tablespoon(s) clam base
26 ounce(s) clams
to taste - salt and pepper
1 cup(s) heavy cream to taste

Steps:

  • 1 ¼ lbs red potatoes Dice and cook in a separate container and set aside, to be added last to the soup (do not over-cook).
  • In a large soup pot bring to a boil: 3qt. Clam Juice 1 qt. Fish Stock
  • 6oz. Pale Ale, Sierra Nevada 1 lb Celery, diced 8oz Onion, diced 1 tsp Garlic, chopped Boil vegetables in beer until done, and then add them to the stock.
  • 12oz Butter 12oz Flour While stock is coming to a boil make roux by thoroughly mixing melted butter with flour and lightly cook roux, 1 to 2 minutes; incorporate with hot stock, stir in well, strain if needed.
  • Now add these ingredients to stock: dash Dried Thyme 2 tsp Worcestershire 1 tsp Tabasco to taste Salt / Pepper 1 tbl. Clam base 26oz. Clams Season to taste, cook for 15 minutes (low simmer) stirring often ; add potatoes. **add Heavy Cream or Milk to desired taste and consistency.

SCOTT'S CLAM CHOWDER | JUST A PINCH RECIPES



Scott's Clam Chowder | Just A Pinch Recipes image

In 1976, the first Scott's Seafood Grill and Bar opened at the corner of Scott and Lombard in San Francisco, hence the name. The tiny 40 seat restaurant was an immediate success, becoming one of the top ten restaurants in the United States in volume per seat in just a few months. The next six years saw the opening of Scott's in Embarcadero Center in downtown San Francisco, Palo Alto, Jack London Square in Oakland, San Jose and later Walnut Creek and Costa Mesa. Scott's in Sacramento came into existence in 1991 when Alan Irvine, John Cook and their families combined their experience and resources, realizing their dreams of opening a restaurant and bought the name Scott's for the Sacramento Area. Scott's Seafood Grill and Bar has become Sacramento's Favorite Seafood Restaurant (Sacramento Magazine Reader's Poll) and continues its growth with Scott's Seafood On The River, opened in early 2008.

Provided by Al Smith @eltonsmith

Categories     Chowders

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 16

1 1/4 pound(s) red potatoes
3 quart(s) 3qt. clam juice
1 quart(s) 1 qt. fish stock
12 ounce(s) butter
12 ounce(s) flour
6 ounce(s) 6oz. pale ale, sierra nevada
1 pound(s) celery, diced
8 ounce(s) onion, diced
1 teaspoon(s) garlic, chopped
1/4 teaspoon(s) thyme, dried
2 teaspoon(s) worcestershire sauce
1 teaspoon(s) tabasco
1 tablespoon(s) clam base
26 ounce(s) clams
to taste - salt and pepper
1 cup(s) heavy cream to taste

Steps:

  • 1 ¼ lbs red potatoes Dice and cook in a separate container and set aside, to be added last to the soup (do not over-cook).
  • In a large soup pot bring to a boil: 3qt. Clam Juice 1 qt. Fish Stock
  • 6oz. Pale Ale, Sierra Nevada 1 lb Celery, diced 8oz Onion, diced 1 tsp Garlic, chopped Boil vegetables in beer until done, and then add them to the stock.
  • 12oz Butter 12oz Flour While stock is coming to a boil make roux by thoroughly mixing melted butter with flour and lightly cook roux, 1 to 2 minutes; incorporate with hot stock, stir in well, strain if needed.
  • Now add these ingredients to stock: dash Dried Thyme 2 tsp Worcestershire 1 tsp Tabasco to taste Salt / Pepper 1 tbl. Clam base 26oz. Clams Season to taste, cook for 15 minutes (low simmer) stirring often ; add potatoes. **add Heavy Cream or Milk to desired taste and consistency.

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From scottsseafoodontheriver.com
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