New England Clam Chowder

Theodora's
Recipes

Yield: 100	Portion: 1 Cup
Calories:	128 cal
Carbohydrates:	15 g
Protein:	4g
Fat:	6g
Cholesterol:	16 mg
Sodium:	333 mg
Calcium:	94 mg

Ingredient	Weight	Measure	Issue
BACON,RAW	8 oz
BACON FAT,RENDERED	2-3/8 oz	1/4 cup 1-2/3 tbsp
ONIONS,FRESH,CHOPPED	2 lbs	1 qts 1-5/8 cup	2-1/4 lbs
CELERY,FRESH,CHOPPED	1 lbs	3-3/4 cup	1-3/8 lbs
CLAMS,CANNED,CHOPPED	12 lbs	1 gal 1-2/3 qts
POTATOES,FRESH,PEELED,CUBED	7 lbs	1 gal 1-1/8 qts	8-5/8 lbs
BUTTER	1-1/4 lbs	2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE	1-3/8 lbs	1 qts 1 cup
MILK,NONFAT,DRY	1-1/3 lbs	2 qts 1 cup
WATER,WARM	23 lbs	2 gal 3 qts
PEPPER,WHITE,GROUND	1/4 oz	1 tbsp
THYME,GROUND	1/8 oz	1 tbsp
PARSLEY,DEHYDRATED,FLAKED	<1/16th oz	1 tbsp
SALT	1 oz	1 tbsp

Method:

1 Cook bacon until crisp using Recipe Nos. L 002 00 or L 002 02. Drain; finely chop; set aside for use in Step 6. Reserve bacon fat
for use in Step 2.
2 Saute onions and celery in bacon fat about 7 minutes or until crisp.
3 Add potatoes to onion-celery mixture; cook until potatoes are almost tender but still firm, about 10 minutes. Drain minced clams.
Reserve the liquid and combine with water to equal 2 gal per 100 portions. Combine with potato mixture. Reserve drained clams
for Step 7.
4 Blend butter or margarine and flour to form a roux; set aside for use in Step 6.
5 Reconstitute milk; add to potato mixture. Heat to just below boiling. DO NOT BOIL.
6 Add roux and cooked bacon to milk and potato mixture. Cook until thickened about 10 minutes.
7 Add clams, pepper, thyme, parsley and salt to mixture. Simmer 10 minutes. 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




New England Clam Chowder Source: U.S. Department of Defence