Thursday, March 22, 2012

Rough River Clam Chowder: From The Roof Restaurant in Salt Lake City

If you love Clam Chowder as much as I do, this is a must! I have tried many many many many many clam chowders in my day; seaside and all. This is the best copycat and it is served at The Roof Restaurant in Salt Lake City from Pedro Mauricio, Executive Chef.
It's a bit spicy because it doesn't call for a specific amount of Creole Seasoning. The amount used in this recipe is my personal preference and you're welcome to use more or less.

What you will need:
  • 1/2 lb. bacon
  • 1 medium onion, minced
  • 1 C carrots
  • 1 C Vegetable Stock
  • 5 potatoes, peeled and diced
  • 3 C Heavy Cream
  • 3 6.5 oz. clams (The first time I made this I just used 2 6.5 oz clams and I added more this time around. I liked it better with more but it's up to you)
  • green onions, diced
  • 1 T Creole seasoning + to taste
  • In large pan, cook bacon until crispy
  • Once it's crispy, crumble and set aside to use later; do not drain the grease out of the pan
  • Add minced onions and carrots to the grease
  • Let the onions and carrots get tender (once the carrots have softened I use my spatula to cut them in half. I don't like spoon fulls of massive carrots)
  • Once they're tender, add in your diced potatoes and 1 C vegetable stock
  • Bring to a boil
  • Turn heat down and let simmer for about 4 minutes
  • Pour in 3 C of Heavy Cream and bring to a boil
  • Let simmer until potatoes are soft; about 15 minutes. (You will know the potatoes are soft when you can stab one with a fork and it slides off as you pull the fork up)
  • Add your crumbled bacon, clams and 1 T Creole seasoning
  • Let it simmer about 3 or 4 more minutes
  • Top with green onions and sprinkle some more Creole Seasoning on top

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