Clam Chowder
Source of Recipe
Internet
List of Ingredients
40 slices bacon, diced
2 cups dehydrated onions
8 cups celery, chopped fine
1 100-ounce can of clam nectar
3 10-ounce cans of whole baby clams
3 10-ounce cans of baby clams, chopped
Thyme, 1 heaping tablespoon
Lemon pepper, 3 heaping tablespoons
Salt, 3 heaping tablespoons to start
Oregano, 3 tablespoons
Sage, 1 tablespoon
Dill seed, 1 tablepoon
6 medium potatoes, diced very small
Milk, 4 litres
Cream, 3 to 4 litres
Salt and tabasco to taste
Cook bacon, onions, and celery in 3 gallon pot until most of the bacon fat is rendered off. Add about 1 cup of flour and cook into the bacon celery mixture. Add clam nectar, whole baby clams, and chopped baby clams. Add spices and potatoes.
Let the mixture simmer until potatoes are tender, stirring frequently so the chowder won't stick and burn. If it starts to stick, change pots immediately!
Remove from heat and let stand until cool enough to store in the walk-in for at least 8 hours before serving time.
To serve, reheat carefully and add milk and cream that is at room temperature, or warmed in the microwave, 20 minutes before serving time. Add salt and tabasco. Keep some in a double boiler in the kitchen for staff and the rest in the station on high for a while, then down to medium with a cake pan between the pot and the elements.
Leftover chowder can be frozen.
Recipe
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