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Old January 14, 2017   #61
Worth1
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Quote:
Originally Posted by AlittleSalt View Post
lol you two.

Wouldn't it be nice to dig up clams in our locations.
Salt we have fresh water mussels.
One time my brother another guy and my wife woke up on the bank of lake Travis.
They were starving and forgot to get food.
I got out in the shallows of the lake and dug up some big mussels and cooked them on a fire and washed them down with a swallow of whisky at sun up.
Everyone including other people on the shore were horrified.
Look at that guy what on earth is he eating?
My brother just exclaimed dam Marines and took the boat to go get food.

Worth
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Old January 14, 2017   #62
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I have decided to go with the so called holey trinity in Cajun cooking.
Onions peppers and celery.
Back to the store to get the vermouth oyster crackers and peppers.
Been up since 6:45 AM that is two hours forty five minutes later than I normally get up so it was a sleep in for me and bout 10 hours of much needed sleep.
Smokey woke me up rooting under my hand with her snout.

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Old January 14, 2017   #63
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Okay so I can call it Worth's Rouge Texas Clam Chowder.
So much for New England Clam Chowder.
Here is what I have put in it so far and sweating in a 12 quart kettle.
Red yellow orange and green bell peppers chopped.
Five habanero peppers chopped.
Two whole onions chopped.
Two whole heads(?) of celery chopped.
White pepper lots.
Garlic powder lots.
Bacon chopped up and fried.
One whole 375 mil bottle of extra dry vermouth minus one swig for the cook for tasting.
One whole stick of butter salted.
The smell is killing me this as a dish alone would work.
Just enough heat from the habanero to make it interesting.
Now I have ten pounds of potatoes to wash and dice I will not peel them.
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Old January 14, 2017   #64
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The vegetables ie peppers and so on are done.
They are at what I would call half crunch not mushy.
Ten pounds of potatoes in cold water on medium heat.
Both of these kettles will get put in the 22 quart Big Bertha.

Worth
IMG_20170114_39847.jpg

IMG_20170114_53563.jpg
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Old January 14, 2017   #65
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Roux clams and clam juice.
Worth
IMG_20170114_42222.jpg

IMG_20170114_33301.jpg

IMG_20170114_52375.jpg
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Old January 14, 2017   #66
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I've cooked a lot of potatoes, but I don't remember ever cooking 10 pounds at a time.

It's looking good.
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Old January 14, 2017   #67
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The potatoes came to a boil I took them off the burner to cook the rest of the way on their own in the how water.
Gonna have to keep my eye on them so they dont over cook.
This took all of about 5 minutes and are being shocked in cold water.
The roux is being made with olive oil/EVO.

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Old January 14, 2017   #68
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Big Bertha is now on the burner with the other two cups of bacon ends and pieces cooking.
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IMG_20170114_33591.jpg
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Old January 14, 2017   #69
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When the bacon is ready take a swig from the other bottle of vermouth and dump the rest on top of the bacon and de-glaze and reduce down.
Yes I had two bottles.
The roux is ready at the blond stage and is cooling off.
Once it is cool I will mix it with the clam juice.
18 cans of clams.


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Old January 14, 2017   #70
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Once the vermouth is reduced to about 1/2 or so dump in the clams.
Next the vegetables and then the potatoes some of the potato water and some of the clam juice.
Your choice no big deal.
You should also now have a big skillet of clam juice gravy ready to dump in the kettle it should be nice and thick.
Once it is mixed in you should be ready for the heavy cream.
I ended up using 1/2 gallon of it and no milk.
Just tasted and it came out pretty darn good.
Pictures coming soon.

Worth
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Old January 14, 2017   #71
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Here it is with a whole Habanero as garnish and Monty came by as an unexpected guest.
Worth
IMG_20170114_51483.jpg

IMG_20170114_5535.jpg
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Old January 14, 2017   #72
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It looks good and colorful too.
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Old January 14, 2017   #73
Worth1
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Quote:
Originally Posted by AlittleSalt View Post
It looks good and colorful too.

Thanks.
It is all put away in freezer bags in the freezer.
I have no idea how many and not going to count.
The giant kettles are washed out too.
What a chore.

Probably broke every rule in the book but I like it.
Worth
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Old January 14, 2017   #74
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Worth, That is some mighty tasty looking clam chowder. I can't tolerate the heat you have in it but I'm sure it's delicious.
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Old January 14, 2017   #75
Worth1
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Arlie the ones I cooked in it you can barely tell there is any heat at all.
Just a wee bit.
I least I think.

Thanks.

Worth
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