New England Clam Chowder
Source of Recipe
Marla
List of Ingredients
New England Clam Chowder serves 50
50 portions (about 3 gallons)
1 cup servings, make in heavy 5 gallon stock pot
3 qt. (6 lb.) chopped canned clams
water (as necessary)
2 qt. diced fresh white potatoes
8 oz diced bacon
1 qt chopped onion
1 1/2 cup (3 sticks) butter or margarine
2 cup all purpose flour
1 1/2 qt nonfat dry milk
1 1/2 gallons hot water
3 Tbsp salt
1 tsp black pepper
Recipe
1. Drain clams and save for use in step 4. 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.
2. Fry bacon in heavy frying pan over low heat, stirring frequently, until bacon is crisp.
Remove bacon to stock pot with a slotted spoon.
3. Fry onions in bacon fat over moderate heat, stirring occasionally, until onions are
golden. Add butter or margarine to onions; stir over low
heat until melted; add flour and cook and stir until smooth. Cool.
4. 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 to allow chowder to
thicken and develop flavor.
5. Add salt and pepper to chowder and serve hot.
Serves 50
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