New England Clam Chowder

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

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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.

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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.

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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.

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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.

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5. Add salt and pepper to chowder and serve hot.