Today, I am going to teach all YOU neophytes how to make the world-famous Stockdale Country Club Clam Chowder

Well, friends, soup, chowder, bisque, and various chile con carne recipes require skilled professionals to make them. This is something elderly chefs know and understand while younger ones must learn at the feet of their master chefs. Anyone in any foodservice operation who buys buckets or frozen soups and chowders is what we would label a bum. Avoid bums as they will tarnish whatever reputation you have or will ever hope to have.

Chef Hector Santanamos “El Chilote” De Soto, CEC-ACF

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THE AMERICAN INSTITUTE OF CULINARY POLITICS-ELEMENTAL NEWS OF THE DAY COMMENTARY-OPINION-SPORTS-FOOD SERVICE FOR THURSDAY, FEBRUARY 25, 2021 BY CHEF HECTOR SANTANAMOS “EL CHILOTE” DE SOTO

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“Today, I am going to teach all YOU neophytes how to make the world-famous Stockdale Country Club Clam Chowder” by Chef Hector Santanamos “El Chilote” De Soto, CEC-ACF

WINTER SESSION 2021

BLOG POST #3,770 AT THE AICP-END

DAYS UNTIL ELECTION DAY 2022: 621

Yeah, we’re doing something different today, mis amigos…

Shafter, CA 93263, 02-25-2021 Thursday:  Hola, amigos, today, we are going to do something different, just for the hell of it, to see what the online monitors will do when we do it.  We expect that we are going to alter our format to doing Today in History first thing after midnight and then putting up updates in separate posts so the readers will be able to view them without having to view the entire thing.  We recognize we must keep up with the times just as we must evade the ever-present censors, a bunch of goats to be sure.    

Here is what we are going to do: we are going to make a commercial-sized batch of the world-famous Stockdale Country Club Clam Chowder, one of the greatest chowders I have ever had the pleasure of learning how to make and serve.  This recipe will make somewhere around EIGHT gallons of creamy smooth, delicious clam chowder, the kind of chowder that chefs will fight to learn, steal, or corrupt if one finds himself in a chowder-making contest with other chefs.  If you are ready, let’s get started.  Orale, vatos!

STOCKDALE COUNTRY CLUB CLAM CHOWDER

9# fresh or frozen clams

1.125 gallons of canned, bottled, or fresh clam juice

.75# Better-than-Bouillon clam base

7.5# peeled and cubed Russet potatoes

12-quarts water

4-quarts reserved potato water

7.5-pounds melted butter

3-quarts chopped yellow onions

3-quarts chopped celery

4.5 tablespoons Kosher salt

1 tablespoon white pepper

3 tablespoons whole thyme

12 bay leaves

7.5 cups all-purpose flour

6-9 quarts heavy cream

.75 cup fresh minced parsley flakes, rinsed and dried

Paprika for color at serving.

Method:

  1. Combine the first TWO items (preferably) in a steamer and cook until the liquid has about doubled more or less; otherwise, simmer in a pot and add water to bring it back to about the same amount more or less.  While you are doing this, add the clam base, stir well, and dissolve.
  2. Simmer the potatoes in the water and add water if needed to end up with the RESERVED amount of water required in the recipe.  Cook the potatoes al dente, do not overcook or you will end up with MASHED potatoes.  IF the potatoes get away from you, immediately strain and dunk into ICE WATER to retard further cooking.  Note- it’s always best to undercook the spuds as once you add them to the completed chowder, they will begin to break down, albeit slowly. 
  3. Place the butter in a large saucepot that you have sprayed thoroughly with food release spray (pay attention to the corners of your G.I. pot) and place over a medium-flame.  When it’s hot, add and sauté the yellow onions and the celery along with the salt, white pepper, thyme, and bay leaves.  Always add your flavorings to the mirepoix so as to distribute the seasonings.  No one wants to bite into a clump of white pepper (or any other spice). 
  4. Add the flour, form a roux, and cook it for about 4-5 minutes, stirring constantly, working the corners, cooking, and stirring.  NEVER stop as scalding the mirepoix will trash your chowder which is a big waste of time, resources, adds to the food cost, and puts you hours behind your daily busy schedule.   Back to the mirepoix, stir until well developed and flavorful.
  5. Return the potato water to the roux and increase the temperature on the pot.  Add the clams, clam juice, and blend well.  Cook for several minutes to judge the thickness of the chowder.  If it is super-thick, add more cream and if less thick, add less cream. 
  6. Once you add the cream, lower the heat to a low simmer and allow the chowder to perk until ready to serve.  Too high a temperature will cause the cream to discolor and thereby make the chowder look less appetizing.
  7. Prior to serving, add the freshly minced parsley that you have rinsed thoroughly and then allowed to dry.  Stir it in slowly and distribute it well.  Do not underestimate the importance of FRESH parsley that you mince by hand, using two French knives in one hand to speed the process up and to make it FINE. There is nothing like fresh minced parsley compared to dry so always make sure you follow this step.
  8. To serve your chowder, sprinkle each soup cup or bowl with a sprinkle of Hungarian paprika as well as additional freshly minced and rinsed parsley.  Always serve in your best cups or bowls lined with doilies and offer freshly ground black pepper at the tableside for those interested in a tad bit of additional power.  
  9. To prepare the soup for storage, always pour it into 2-inch hotel pans and then place atop cooling racks, using an oscillating fan, if necessary, to bring its internal temperature to below 42° F as quickly as possible.  
  10. Then, when it is cool, transfer the finished chowder to the walk-in refrigerator, covering its surface with wax paper sprayed with food release spray, sprayed-side-DOWN to prevent the formation of an unsightly skin.   This is important as a skin means you will lose ‘X’ number of servings as it’s rather wasteful.
  11. Finally, when very cool, transfer the chowder into sanitized airtight containers equipped with tight-fitting lids, label, date, and keep refrigerated at or below 40° F at all times.     
  12. NEVER return used portions of soup to the parent batch as this might cause an occurrence of foodborne illness which is not something any chef or customer wants.  When reheating, always make sure you reheat it to 165 F atop a double boiler, aka a Bain Marie, stirring frequently.  NEVER place your chowder on the steam table to reheat as this is the quickest way to give everyone eating your chowder a un buen caso de cagadas.  NO one wants this.  Always try to use fresh seafood soups within 3-4 days; after that, discard it and prepare fresh. 
  13. Finally, always monitor your line cooks to make sure they follow your orders to the max; otherwise, fire all of them and begin anew.

Well, friends, soup, chowder, bisque, and various chile con carne recipes require skilled professionals to make them.  This is something elderly chefs know and understand while younger ones must learn at the feet of their master chefs.  Anyone in any foodservice operation who buys buckets or frozen soups and chowders is what we would label a bum.  Avoid bums as they will tarnish whatever reputation you have or will ever hope to have. 

That will do it for now.  Stick around for Today in History which is something we will update throughout the day.  Note, we are trying to do something different here to see what the online censors will do, how they will react, something that should be extremely interesting.  Don’t fret- we’re still here.     

Muchas gracias, buen amigos- ¡viva la sopa de almejas y que se jodan los censores!  Un grupo de estúpidos gamberros!   

El Chilote

H. Santanamos “El Chilote” De Soto

CEC, ACF, current member of the Golden Chefs Association, former member of the Maui Chefs’ Society, former member of the Washington State Chefs’ Association.

__________________________________________________________________

As have the rest of my colleagues, local Bakersfield street artist, Simone, created these portraits of me that you will see over successive days here at the blog.  I guess Simone did ‘okay’ in capturing my likeness; I guess it could have been worse.  I was a young cook back in the early 1960’s when I commenced my culinary career.  I served underneath a Master Chef for many years before striking out on my own.  I went up the coast of the Western United States and Canada, working all the way, until I made it to Alaska.  From there, I moved to Hawaii for a couple of years (1994-1997) before I returned to Washington State and it was there that I met Stinkbug.

El Chilote writes from Shafter, California 93263.

El Chilote is a moderate Democrat.

Contact me at elchilote2121N@yahoo.com

CHEF HECTOR SANTANAMOS “EL CHILOTE” DE SOTO, CEC-ACF

END COMMENTARY 02-25-2021

COPYRIGHT © 2021 BY MHB PRODUCTIONS

TOTAL WORD COUNT: 1,173

02-25-2021 Thursday—Soup Seminar Part LIX (AICPENDBLOG.COM Part I): “Today, I am going to teach all YOU neophytes how to make the world-famous Stockdale Country Club Clam Chowder” by Chef Hector Santanamos “El Chilote” De Soto, CEC-ACF.    

HOW TO CONTACT THE AMERICAN INSTITUTE OF CULINARY POLITICS-ELEMENTAL NEWS OF THE DAY: Write us at PO Box 20669, Bakersfield, CA 93390-0669 or call us at (661) 374-1430 between the hours of 8:00 a.m. and 8:00 p.m. PST weekdays and weekends, well, take your chances.  You can also email us by contacting the author of the week using his or her email address, which we provide beneath their personal information.  

The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What’s Cookin’ Productions.    The AICP-END Blog copyrights this article © 02-24-2021, all rights reserved.

REFERENCES:

De Soto, Hector Santanamos. “Today, I am going to teach all YOU neophytes how to make the world-famous Stockdale Country Club Clam Chowder.”  Soup Seminar Part LIX (AICPENDBLOG.COM Part I)

FOR FURTHER READING:

Edward “Eddie” Fitzgerald Carlton edited and rewrote the blog post today.  Chef Alvin T. Woliztnikistein approved its publication.

The Stinkbug symbol on CDs, DVDs, and Books means “approved by the American Institute of Culinary Politics-Elemental News of the Day” as well as adjusted or edited by the photographic editor.

BEVERLY CARRICK PAINTING OF THE DAY:

This artwork is #1553 a 4” x 6” original sketch by Beverly Carrick, which, she entitled, “Stagecoach Drawing #2.”  It is among her more exciting sketches from her fabled art books and sadly, is NOT available for sale.  You can see much more of her work at her Website, found at beverlycarrick.com, or at the blog’s Facebook page.  At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, “Painting the Southwest with Beverly Carrick.”  Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks.  Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty.  We urge you to go to her Website NOW and view her work.  It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor!  You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY!  Thank you, the American Institute of Culinary Politics-Elemental News of the Day!

Beverly Carrick: The World’s Greatest Artist (1927-2012)

Pictures #0001-1495

ALBUM OF THE DAY @ THE AMERICAN INSTITUTE OF CULINARY POLITICS-THE ELEMENTAL NEWS OF THE DAY (NOTE YOU CAN’T FIND THEM VIA THE LINK BECAUSE OF GOOGLE’S SUNDAR PICHAI HIDING THEM BEHIND AN INTERSTITIAL TO PREVENT FREE SPEECH):

Posted @ the Monday, May 09, 2011 Blog Post B:

http://www.americaninstituteofculinarypolitics-theelementalnewsoftheday.com/2011/05/sergeant-major-of-professional-kitchen_8.html

The other CD we have for you today is another solo CD by Marty Balin, “Lucky,” which came out in 1983.  As usual, Mr. Balin delivers top-notch vocals on any song he puts his unique sound to, something that makes him one of the all-time great vocalists of the modern era.  You need to visit Amazon.com so you can buy this one and the preceding one, you will be glad you did.

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El Chilote, Soup Seminar, Marty Balin, Clam Chowder, Better-than-Bouillon Flavoring Bases, Russet Potatoes, Clam Juice, Fresh-Frozen-Canned Clams, Celery, Onions- Yellow, Heavy Cream, Salt, Pepper, Whole Thyme,  

PLEASE READ OUR TODAY IN HISTORY 02-25-2021 POSTED @ 12:01 P.M. SHARP…

“Today, I am going to teach all YOU neophytes how to make the world-famous Stockdale Country Club Clam Chowder” by Chef Hector Santanamos “El Chilote” De Soto, CEC-ACF

Thursday, February 25, 2021:

NO ENDNOTES:

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Author: Chef Hector Santanamos "El Chilote" De Soto CEC-ACF

As have the rest of my colleagues, local Bakersfield street artist, Simone, created these portraits of me that you will see over successive days here at the blog. I guess Simone did ‘okay’ in capturing my likeness; I guess it could have been worse. I was a young cook back in the early 1960's when I commenced my culinary career. I served underneath a Master Chef for many years before striking out on my own. I went up the coast of the Western United States and Canada, working all the way, until I made it to Alaska. From there, I moved to Hawaii for a couple of years (1994-1997) before I returned to Washington State and it was there that I met Stinkbug. El Chilote writes from Shafter, California. El Chilote is a moderate Democrat. Contact me at elchilote2121N@yahoo.com or elchilotegrande10@gmail.com

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