Manhattan Clam Chowder

Theodora's
Recipes

Yield: 100	Portion: 1 Cup
Calories:	80 cal
Carbohydrates:	17 g
Protein:	3g
Fat:	1g
Cholesterol:	2 mg
Sodium:	442 mg
Calcium:	51 mg

Ingredient	Weight	Measure	Issue
BACON,RAW	12 oz
ONIONS,FRESH,CHOPPED	2 lbs	1 qts 1-5/8 cup	2-1/4 lbs
CELERY,FRESH,CHOPPED	2 lbs	1 qts 3-1/2 cup	2-3/4 lbs
CLAMS,CANNED,CHOPPED	12 lbs	1 gal 1-2/3 qts
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS	19-7/8 lbs	2 gal 1 qts
CARROTS,FRESH,CHOPPED	1-1/2 lbs	1 qts 1-3/8 cup	1-7/8 lbs
POTATOES,FRESH,PEELED,CUBED	5 lbs	3 qts 2-1/2 cup	6-1/8 lbs
SALT	1 oz	1 tbsp
PEPPER,BLACK,GROUND	1/4 oz	1 tbsp
THYME,GROUND	1/8 oz	1/3 tsp
WORCESTERSHIRE SAUCE	8-1/2 oz	1 cup
BAY LEAF,WHOLE,DRIED	1/8 oz	2 each
CATSUP	1 lbs	2 cup
RESERVED LIQUID	18-3/4 lbs	2 gal 1 qts
FLOUR,WHEAT,GENERAL PURPOSE	11 oz	2-1/2 cup
WATER,COLD	2-1/8 lbs	1 qts

Method:

1 Cook bacon until crisp using Recipe No. L 002 00 or L 002 02. Remove bacon; drain; reserve 1/2 cup fat per each 100 servings for
use in Step 2. Finely chop bacon. Set aside for use in Step 4.
2 Saute onions and celery in bacon fat about 7 minutes or until tender crisp.
3 Drain clams and reserve clam juice for use in Step 4, clams for use in Step 8.
4 Combine bacon, sauteed vegetables, tomatoes, carrots, potatoes, salt, pepper, thyme, Worcestershire sauce, bay leaves, and catsup
with reserved clam juice and water.
5 Bring to a boil; reduce heat; simmer 20 minutes or until vegetables are tender.
6 Blend flour and water to form a smooth paste. Stir into chowder.
7 Bring to a boil; reduce heat; simmer 10 minutes or until thickened.
8 Add clams to chowder; bring to a boil; reduce heat; simmer 10 minutes. Remove bay leaves. CCP: Internal temperature must
reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

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Source: U.S. Department of Defence




Manhattan Clam Chowder Source: U.S. Department of Defence