DISH MAGAZINE MARCH 2020
CLAMS CASINO SOUP
24 ounces bacon, diced
1 large green bell peppers, diced
1 large red bell pepper, diced
1/4 cup roasted red peppers, diced
1 large white onion,diced
2 cups chopped clams, drained
2 cups clam stock
1 cup lobster stock
2 cups heavy cream
1/4 cup lemon juice
1tablespoon horseradish
¼ cup hot sauce
2 teaspoons minced garlic
1 pound butter
2 cups fl our
Salt and pepper to taste
Chef Reuben Richter holds his winning Clams Casino Soup at the Davison Road Inn in Lockport.
“Th at’s what I do with a lot of soups,
dissect an appetizer,” Richter said. “I also
do a stuff ed mushroom soup and habane-
ro pepper soup, those kinds of things.”
At his Davison Road Inn, Richter
initialed a general menu, which focused
mostly on bar food. His more creative
spirit turns enthusiastic with very popu-
lar weekend dinner specials. He delights
in crafting homemade sauces.
Growing up in Lockport, Richter
started cooking when he was 14, work-
ing with his dad, John Richter, who was
also a chef. He went on to work in some
steakhouses and spent fi ve years cooking
in Phoenix, Arizona.
He’s now drawing attention in his
hometown and his fans welcome his culi-
nary off erings.
Th e Davison Road Inn is at 383 Davison Road in
Lockport. Additional information is available at
davisonroadinn.com.
In a large saute pan, combine 1pound of
butter, bacon, green peppers, onions, garlic and
roasted red peppers. Saute’ until tender. Add
fl our and cook two minutes.
In a larger soup pot combine all remaining
ingredients and heat to a simmer. Combine
the sauteed ingredients with the remaining
ingredients and simmer one hour.
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