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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   
      
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