Clam Chowder

Name: Clam Chowder
Ingredients: 2 cans chopped clams; 4 onions, diced; 2 heads celery, diced; 3 lbs bacon, diced; 4 ounces shallots, diced; 4 ounces garlic, diced; 12 cup thyme; 6 bay leaves; salt; white pepper; Worcestershire sauce; Tabasco sauce; 5 lbs potatoes, diced; 4 cups white wine; 12 cup margarine; 8 gallons clam broth; 2 gallons half-and-half; 2 gallons heavy cream; 2 gallons all-purpose flour

19 ingredients

7 steps

Ingredients

2 cans chopped clams
4 onions, diced
2 heads celery, diced
3 lbs bacon, diced
4 ounces shallots, diced
4 ounces garlic, diced
12 cup thyme
6 bay leaves
salt
white pepper
Worcestershire sauce
Tabasco sauce
5 lbs potatoes, diced
4 cups white wine
12 cup margarine
8 gallons clam broth
2 gallons half-and-half
2 gallons heavy cream
2 gallons all-purpose flour

Directions

1

Render bacon Add vegetables and saute until translucent.
2

Add potatoes and Thyme Add margarine Deglaze with wine and sanger with flour.
3

Work into a Roux and cook for 5 minutes constantly moving.
4

Add stock in 3 parts to thoroughly incorporate.
5

Add cream, Half& Half, and worcestershire, and tobasco.
6

Simmer and check seasonings.
7

Add drained clams and cook 5 more minutes.