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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Clam Chowder w/Bacon & Green Chilies
 Categories: Soups, Seafood, Pork, Dairy, Chilies
      Yield: 8 Servings
 
      8 sl Thick-cut bacon
      1 md Onion; minced
      3    Celery ribs; chopped
      4 md Potatoes; diced in bite
           - size pieces
      2 qt Chicken broth
      8 oz Diced green chilies
      1 tb Homemade taco seasoning;
           - below
      1 tb Ground cumin
           Salt
    3/4 c  Butter
    3/4 c  Sprouted flour or regular
      1 qt Cream
     13 oz (2 cans) minced clams, or
           - similar amount of fresh
           - clams
      8 oz Sour cream
      6 oz Grated Cheddar cheese; (opt)
      1 bn Chopped cilantro or sliced
           - green onions; (opt)

MMMMM----------------DIRTY DAVE'S TACO SEASONING---------------------
      6 ts Mexene chilli spice mix
      5 ts Paprika
  4 1/2 ts Ground cumin
      1 tb Onion granules
      1 tb Garlic granules
    1/4 ts Cayenne; more to taste
 
  Mix well in a bowl.
  
  Makes about 1/2 a cup of mix.
  
  Keep unused portion in a sealed container in the ice box
  to keep the herbs/spices fresh.
  
  2 heaping tablespoons equal a packet.
  
  Begin by frying up your bacon in a medium cast-iron
  skillet. Rather than crumbling hot bacon after it's
  cooked, I prefer to just cut my raw bacon with kitchen
  shears and allow it to fry into already-crumbled bits. To
  your fried bacon bits, add the onion and celery and allow
  to cook until the veggies turn translucent.
  
  Meanwhile, bring chicken broth to boil in a 6 quart soup
  pot and add diced potatoes, green chilies, taco seasoning,
  cumin, and salt. Allow potatoes to cook in the boiling
  broth.
  
  About 10 minutes before broth and aromatic veggies are
  ready, begin making your roux in a small sauce pan. Melt
  butter over medium heat; then add flour, stirring
  constantly to create a pasty roux. To the hot roux, add
  cold cream. (REMEMBER: HOT roux + COLD cream = NO LUMPS!)
  Continue stirring over medium heat until it thickens into
  a nice, creamy gravy.
  
  Transfer bacon and aromatic veggies into your large soup
  pot. Add thickened gravy to the large soup pot. Stir
  until evenly mixed. Remove from heat. Add clams and sour
  cream and stir until evenly mixed.
  
  Serve up your extra tasty clam chowder in bowls, topped
  with grated cheese and cilantro or sliced green onions.
  
  From: http://www.foodrenegade.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... I don't want a stress ball; I need a stress bat.
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