Clam Chowder

Name: Clam Chowder
Ingredients: 31 (approximately) large clams, cut into tiny pieces; 2 gal. water; 2 c. celery, chopped fine (1/4 x 1/4-inch); 1 lb. margarine; 2 1/2 c. carrots, chopped fine; 1/4 c. green pepper, chopped fine; 2 c. flour; 1 1/2 c. onions, chopped fine; 2 tsp. white pepper; 2 Tbsp. seasoned salt; 6 small cloves garlic (1 x 1/4-inch), put through press (put 1/2 of the garlic in with the onion, 1 1/2 tsp.); 8 Tbsp. chicken bouillon; 1 1/2 qt. cream (coffee whitener)

13 ingredients

10 steps

Ingredients

31 (approximately) large clams, cut into tiny pieces
2 gal. water
2 c. celery, chopped fine (1/4 x 1/4-inch)
1 lb. margarine
2 1/2 c. carrots, chopped fine
1/4 c. green pepper, chopped fine
2 c. flour
1 1/2 c. onions, chopped fine
2 tsp. white pepper
2 Tbsp. seasoned salt
6 small cloves garlic (1 x 1/4-inch), put through press (put 1/2 of the garlic in with the onion, 1 1/2 tsp.)
8 Tbsp. chicken bouillon
1 1/2 qt. cream (coffee whitener)

Directions

1

Make a roux of the flour and margarine, cooking for approximately 5 minutes.
2

(Make a roux by melting margarine.
3

Add the flour and cook on high flame, stirring with rubber spatula. Make sure to scrape the flour off the bottom constantly to stop from burning.)
4

Add water, clams with juice, onions, celery and carrots.
5

Cook for 40 minutes at a slow simmer.
6

During the last 15 minutes, add all the spices.
7

Continue to simmer.
8

Bring to a boil. Add cream, the last ingredient.
9

Bring to a boil again, then immediately turn off the heat.
10

Serve to a large crowd.