Wednesday, January 19, 2011

Recipe From Chef Steve Nelson of the Hawthorne Hotel

Every so often we receive a recipe request from a guest.  This is the most-requested Hawthorne Hotel recipe, so I thought I would share it with you, fair blog reader, on this wintry, icy day.


As served at Nathaniel’s and our Tavern, as well as in Banquets

1 Cup butter

1/2 Cup celery diced

1 Cup onion diced

1 Cup all purpose flour

1Qt. Clam broth

16 Oz..Fish stock or more clam broth

6 Oz. Chopped clams

6 Oz small shrimp or shrimp pieces

6 Oz. Scallops

6 Oz. firm fleshed fish

2 Cups half and half cream

2 Cups diced potatoes (parboiled)

Salt, pepper and thyme

Recipe makes almost 1 gallon of soup, enough to feed 15 to 20.

• Heat butter, add onions, celery and onions, cook relatively slowly until clear.

• Add flour, stir well. Reduce heat to medium low and cook 10 minutes, stirring often. Careful not to brown.

• Add clam and fish broth and cook 15-minutes stirring often.

• Add all seafood, salt, pepper and thyme. Cook on medium heat until the mixture has come to a full simmer and the seafood is fully cooked.

• Add heated cream and cooked potatoes. Bring back up to temperature and serve with fresh ground pepper.

Of course, if cooking is not your thing, or you don't want to go to this much work, just stop in to either of our restaurants and order a cup or bowl for yourself.  You will not be disappointed.  It is truly delicious.

I hope to see you here.


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