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New England Clam Chowder

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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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