Cape Cod & Nova Scotia Shipped from Yarmouth, Cape Cod
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Chowder Base for 25 gallons of chowder
Big Batch of Clam Chowder 25 Gallons Base Stock
Restaurants in tourist zones need to make chowder in a big way. This 25 gallon base can produce up to 50 gallons of clam chowder depending upon how much milk, cream and butter you add to it. It is practically fool proof if and only if you keep the flame low (just under a boil), stir frequently. and let the pot cool with a rack under it or it will sour. This is a famous recipe from a long gone restaurant on the cape. Ingredients: 4 gallons of quahog broth 6 gallons of fresh chopped quahogs or 48 to 50 pounds frozen clam meat 9 gallons of diced peeled potatoes. The skins will look bad in the chowder 3 gallons of diced onions diced small not slivered 1 gallon of water
Put the ingredients in at least a thirty gallon pot with handles Put on the burner. To prevent burning add only the clams and liquids only and bring to a boil then add the rest of the ingredients Turn down the heat and keep an eye on it for boiling, stir frequently Cook on medium low for 3&1/2 to four hours. Stirring frequently keeps it from sticking and pulverizes the potatoes for a thicker stock. Place on a rack on the floor of your cooler . Keep stirring the pot every fifteen minutes to accelerate the cooling. You have to get the pot down to 35 degrees or it will sour. very important This is a good chowder recipe and does not need roux. Stick to the recipe and don't add anything else. Especially wine or lemon.
When it is time to serve take a small pot and fill half way with base. Place on stove on low and milk and or cream. Heat to just under a boil. Don't let it boil. Add butter to melt on top and give it a swirl and serve with ouster crackers . Do not add black pepper ever! Let the diner do that. Makes the chowder look dirty and gray if done before hand. This is a standard real Cape Cod Chowder for natives.
Tourist chowder requires adding roux. When the chowder has one hour to go, you can add roux. But you have to add it this way or your going to end up with pills of flour in the chowder. First take fat back or butter and melt, using the formula of one cup fat back oil to one cup flour, blend together over low heat in 3 gallon pot. One cup of flour requires a gallon of the cooking broth to be added slowly right after the flour starts to turn slightly brown. Stir in slowly and then more rapidly whisking the whole time. Cook until it starts to boil and then add it very quickly to the chowder pot stirring quickly to spread the roux to prevent pilling. You can start the base with browning the roux but you take the chance of scorching the bottom. If at any time you do scorch the bottom pour off the base into another pot. Do not stir the scorched bottom if you feel it sticking.