CLAM DIP
Chef Mike Price
INGREDIENTS
1 qt chopped clams (cooked in white wine, garlic, thyme, chopped)
2 cups sour cream
1 tsp. tabasco
1 tbsp. worcheshire sauce
1 tbsp. lemon juice
½ cup chopped chives
Cayenne pepper & salt to taste
Mix ingredients well and adjust seasoning with cayenne & salt.
POTATO CHIPS
DIRECTIONS
Slice peeled Idaho Potatoes length wise on a mandolin about 1/8 of an inch thick. Rinse potatoes
2-3 times in warm water to remove extra starch. Place drained slices of potato in a 300 °degree
fryer. (Be careful not to over load) move chips around enough for them to cook evenly without
having a lot of them fold in half. Adjust fryer temperature if needed to account for higher
sugar levels in the potato. If the potatoes are browning to fast and not becoming crispy, lower
the temperature. If they are not getting color fast enough and are becoming soggy, lower the
temperature. Season with Old Bay, desired spice mixture or just plain salt.
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