Recipes for a Crowd

1 Cook bacon until crisp using Recipe Nos. L 002 00 or L 002 02. Drain; finely chop; set aside for use in Step 6. Reserve bacon fat
for use in Step 2.
2 Saute onions and celery in bacon fat about 7 minutes or until crisp.
3 Add potatoes to onion-celery mixture; cook until potatoes are almost tender but still firm, about 10 minutes. Drain minced clams.
Reserve the liquid and combine with water to equal 2 gal per 100 portions. Combine with potato mixture. Reserve drained clams
for 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 roux and cooked bacon to milk and potato mixture. Cook until thickened about 10 minutes.
7 Add clams, pepper, thyme, parsley and salt to mixture. Simmer 10 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.