Scott's Clam Chowder

1
Al Smith

By
@eltonsmith

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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
10 Min
Cook:
15 Min

Ingredients

  • 1 1/4 lb
    red potatoes
  • 3 qt
    3qt. clam juice
  • 1 qt
    1 qt. fish stock
  • 12 oz
    butter
  • 12 oz
    flour
  • 6 oz
    6oz. pale ale, sierra nevada
  • 1 lb
    celery, diced
  • 8 oz
    onion, diced
  • 1 tsp
    garlic, chopped
  • 1/4 tsp
    thyme, dried
  • 2 tsp
    worcestershire sauce
  • 1 tsp
    tabasco
  • 1 Tbsp
    clam base
  • 26 oz
    clams
  • to taste
    salt and pepper
  • 1 c
    heavy cream to taste

How to Make Scott's Clam Chowder

Step-by-Step

  1. 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).
  2. In a large soup pot bring to a boil:
    3qt. Clam Juice
    1 qt. Fish Stock
  3. 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.
  4. 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.
  5. 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.

Printable Recipe Card

About Scott's Clam Chowder

Course/Dish: Chowders




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