Clam Chowder, creamy, ( 50 )
Source of Recipe
from whisperingpass
Clam Chowder, creamy, ( 50 )
use a heavy 5 gallon stock pot
3 quarts (6 pounds) chopped canned clams
water (as necessary)
2 quarts diced fresh white potatoes
8 ounces diced bacon
1 quart chopped onion
1 1/2 cups butter or margarine, (3 sticks)
2 cups all purpose flour
1 1/2 quarts nonfat dry milk
1 1/2 gallons hot water
3 Tablespoons salt
1 teaspoon ground black pepper
Drain clams and save for use later.
Add water to clam juice to yield 1 gallon liquid.
Put liquid and potatoes in stock pot.
Cover and simmer 20 minutes or until potatoes are tender.
Fry bacon in heavy frying pan over low heat, stirring
frequently, until bacon is crisp.
Remove bacon to stock pot with a slotted spoon.
Fry onions in bacon fat over moderate heat, stirring
occasionally, until onions are golden.
Add butter to onions; stir over low heat until melted;
add flour and cook and stir until smooth. Cool.
Blend dry milk into water and add with clams to potatoes.
Add flour mixture to chowder.
Cook and stir over moderate heat until smooth.
Reduce heat and simmer, stirring occasionally, about 30
minutes longer, so chowder thickens and develops flavor.
Add salt and pepper to chowder and serve hot.
Makes 50, 1 cup servings, about 3 gallons.
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