6 pounds potatoes, cubed
1 quart water
1 tablespoon salt
4 ounces bacon, finely chopped
8 ounces onion, chopped
12 ounces celery, chopped
8 ounces margarine
8 ounces all-purpose flour
1 teaspoon white pepper
4 ounces chicken base (see notes)
2 gallons milk
4 pounds minced clams, undrained
Servings: 50
1. Cook potatoes until tender. Drain. Reserve potatoes to add in last step.
2. Sauté bacon, onion, and celery in steam-jacketed or other large kettle for 5 minutes, or until lightly browned.
3. Add margarine to onion and stir until melted. Add flour, seasonings, and chicken base. Stir until blended. Cook for 5 minutes.
4. Add milk gradually while stirring. Cook until thickened.
5. Add clams and potatoes. Heat to 180°F.
Yield: 3 gallons
1 gal fresh clams may be used. Clean and steam until tender. Drain and chop. Save juice.
Garnish with fresh or frozen chives, chopped.
1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.
Clam base may be substituted for chicken base.
VARIATION:
Fish Chowder. Delete clams. Add 1 tsp thyme, 1 tsp crushed rosemary, 2 tsp Worcestershire sauce, 1/2 tsp hot pepper sauce, and 3 lb flaked white fish, or 1 lb shrimp and 2 lb minced clams.
1 quart water
1 tablespoon salt
4 ounces bacon, finely chopped
8 ounces onion, chopped
12 ounces celery, chopped
8 ounces margarine
8 ounces all-purpose flour
1 teaspoon white pepper
4 ounces chicken base (see notes)
2 gallons milk
4 pounds minced clams, undrained
Servings: 50
1. Cook potatoes until tender. Drain. Reserve potatoes to add in last step.
2. Sauté bacon, onion, and celery in steam-jacketed or other large kettle for 5 minutes, or until lightly browned.
3. Add margarine to onion and stir until melted. Add flour, seasonings, and chicken base. Stir until blended. Cook for 5 minutes.
4. Add milk gradually while stirring. Cook until thickened.
5. Add clams and potatoes. Heat to 180°F.
Yield: 3 gallons
1 gal fresh clams may be used. Clean and steam until tender. Drain and chop. Save juice.
Garnish with fresh or frozen chives, chopped.
1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.
Clam base may be substituted for chicken base.
VARIATION:
Fish Chowder. Delete clams. Add 1 tsp thyme, 1 tsp crushed rosemary, 2 tsp Worcestershire sauce, 1/2 tsp hot pepper sauce, and 3 lb flaked white fish, or 1 lb shrimp and 2 lb minced clams.
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