INGREDIENTS

INSTRUCTIONS

12 lb -
1.  COOK BACON UNTIL CRISP. REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT
BACON FAT FOR USE IN STEP 2.  FINELY CHOP BACON.  SET ASIDE FOR USE
IN STEP 3.
2.  SAUTE' ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL TENDER
CRISP.
3.  DRAIN CLAMS; ADD EQUAL AMOUN OF WATER TO DRAINED CLAM LIQUID.  COMBINE
WITH REMAINING INGREDIENTS.  RESERVE DRAINED CLAMS FOR USE IN STEP 6.
4.  BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINTES OR UNTIL VEGETABLES ARE
TENDER.
5.  BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE.  STIR INTO CHOWDER.
6.  ADD CLAMS TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
REMOVE BAY LEAVES.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 2:  2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB
CHOPPED ONIONS.
NOTE:  2.  IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE
RECIPE NO. A-11.
3.  IN STEP 3, 1 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 8 OZ
DICED CARROTS AND 6 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 5 LB DICED
POTATOES.
4.  IN STEP 3, 2 1/2 OZ DEHYDRATED, COMPRESSED DICED CARROTS MAY BE
USED.
5.  IN STEP 3, 1 LB 2 OZ ( 1/2-NO. 10 CN ) DEHYDRATED DICED POTATYOES
OR 1 LB 1 OZ ( 3/4 GAL ) DEHYDRATED SLICED POTATOES MAY BE USED. INCREASE
WATER TO 2 3/4 GAL.
6.  ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P01201
SERVING SIZE: 1 CUP (8 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”