Name: New England Clam Chowder
Ingredients: 2 3/4 ga WATER; WARM; 2 ga WATER; 2 ga WATER & RESERVED LIQUID; 1/2 lb BACON;SLICED FZ; 1 1/4 lb BUTTER PRINT SURE; 2 1/2 lb MILK; DRY NON-FAT L HEAT; 1 lb CELERY FRESH; 7 lb POTATOES FRENCH FZ; 2 1/4 lb ONIONS DRY; 1 1/4 lb FLOUR GEN PURPOSE 10LB; 1 tb PEPPER BLACK 1 LB CN; 1 tb THYME GROUND; 1 2/3 tb SALT TABLE 5LB

Don’t bear trouble, use it. Take whatever happens – justice and injustice, pleasure and pain, compliment and criticism – take it up into the purpose of your life and make something out of it. Turn it into testimony. Don’t explain evil, exploit evil; make it serve you. Just as the Lotus flower reaches down and takes up the mud and mire into the purposes of its life and produces the lotus flower out of them, so you are to take whatever happens and make something out of it.

E. Stanley Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy	New England		100	Servings

INGREDIENTS

2 3/4	ga	WATER; WARM
2	ga	WATER
2	ga	WATER & RESERVED LIQUID
1/2	lb	BACON;SLICED FZ
1 1/4	lb	BUTTER PRINT SURE
2 1/2	lb	MILK; DRY NON-FAT L HEAT
1	lb	CELERY FRESH
7	lb	POTATOES FRENCH FZ
2 1/4	lb	ONIONS DRY
1 1/4	lb	FLOUR GEN PURPOSE 10LB
1	tb	PEPPER BLACK 1 LB CN
1	tb	THYME GROUND
1 2/3	tb	SALT TABLE 5LB

INSTRUCTIONS

12 lb -
1.  COOK BACON UNTIL CRISP.  DRAIN; FINELY CHOP; SET ASIDE FOR USE IN
STEP 6.  RESERVE EQUAL AMOUNT BACON FAT FOR USE IN STEP 2.
2.  SAUTE' ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL TENDER
CRISP.
3.  DRAIN CLAMS; ADD EQUAL AMOUNT WATER TO DRAINED CLAM LIQUID.  COMBINE
WITH POTATO MIXTURE; RESERVE DRAINED CLAMS FOR USE IN STEP 7.
4.  BLEND BUTTER OR MARGARINE AND FLOUR TO FORM A ROUX; SET ASIDE FOR USE
IN STEP 6.
5.  RECONSTITUTE MILK; ADD TO POTATO MIXTURE.  HEAT TO JUST BELOW BOILING.
DO NOT BOIL.
6.  ADD CLAMS, PEPPER, THYME,PARSLEY,AND SALT TO MIXTURE. SIMMER 10
MINTUES.
  :
**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; 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.
NOTE:  2.  IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED CHOPPED ONIONS MAY BE
USED.  SEE RECIPE NO. A01100.
NOTE:  3.  IN STEP 3, 8 LB 10 OZ FRESH, WHITE POTATOES A.P. WILL YIELD
7 LB DICED POTATOES.
4.  IN STEP 3, 1 LB 11 OZ ( 3/4-NO. 10 CN) DEHYDRATED DICED POTATOES
OR 1 LB 8 OZ (1 GAL) DEHYDRATED SLICED POTATOES MAY BE YSED. INCREASE WATER
TO 3 1/2 GAL.
5.  ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P01301
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.

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