MANHATTAN CLAM CHOWDER

Ingredients

Ingredient Weight Measure Issue
BACON,RAW 12 oz
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
CLAMS,CANNED,CHOPPED 12 lbs 1 gal 1-2/3 qts
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 19-7/8 lbs 2 gal 1 qts
CARROTS,FRESH,CHOPPED 1-1/2 lbs 1 qts 1-3/8 cup 1-7/8 lbs
POTATOES,FRESH,PEELED,CUBED 5 lbs 3 qts 2-1/2 cup 6-1/8 lbs
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
THYME,GROUND 1/8 oz 1/3 tsp
WORCESTERSHIRE SAUCE 8-1/2 oz 1 cup
BAY LEAF,WHOLE,DRIED 1/8 oz 2 each
CATSUP 1 lbs 2 cup
RESERVED LIQUID 18-3/4 lbs 2 gal 1 qts
FLOUR,WHEAT,GENERAL PURPOSE 11 oz 2-1/2 cup
WATER,COLD 2-1/8 lbs 1 qts

Method

1 Cook bacon until crisp using Recipe No. L 002 00 or L 002 02. Remove bacon; drain; reserve 1/2 cup fat per each 100 servings for
use in Step 2. Finely chop bacon. Set aside for use in Step 4.
2 Saute onions and celery in bacon fat about 7 minutes or until tender crisp.
3 Drain clams and reserve clam juice for use in Step 4, clams for use in Step 8.
4 Combine bacon, sauteed vegetables, tomatoes, carrots, potatoes, salt, pepper, thyme, Worcestershire sauce, bay leaves, and catsup
with reserved clam juice and water.
5 Bring to a boil; reduce heat; simmer 20 minutes or until vegetables are tender.
6 Blend flour and water to form a smooth paste. Stir into chowder.
7 Bring to a boil; reduce heat; simmer 10 minutes or until thickened.
8 Add clams to chowder; bring to a boil; reduce heat; simmer 10 minutes. Remove bay leaves. CCP: Internal temperature must
reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
80 cal 17 g 3 g 1 g 2 mg 442 mg 51 mg

Portion

1 Cup

Yield

100


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