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  • #4358
    Peggy
    Member

    New England Clam Chowder for 100

    Servings: 100 Portions (6 1/4 Gallons)
    Portions: 1 Cup Each

    7 1/2 cups (2 lb 8 oz) celery, fresh, diced
    7 1/2 (2 lb 8 oz) onions, dry, chopped
    2 quart (3 lb 8 oz) potatoes, white, fresh, diced
    2 bay leaves
    2 gallon water, boiling
    1-1/2 gallon (12 lb) clams, chopped
    3 quart clam broth and water
    4 1/2 tablespoon salt
    1 teaspoon pepper, black
    1-3/4 quart (2 lb) milk, nonfat, dry
    2 1/4 gallon water, warm
    1 quart (1 lb) flour, wheat, hard, sifted
    2 cups (1 lb) shortening, melted

    Add celery, onions, potatoes and bay leaves to water and cook for 20 minutes or until tender. Drain clams; set aside. Add clam broth and water, salt and pepper to vegetables.
    Bring to a boil. Reconstitute milk and warm water; heat to just below boiling point. DO NOT BOIL. Blend flour and shortening together; stir until smooth. Add cold roux to milk, stirring constantly. Simmer 5 minutes. Add clams and vegetable mixture; stir to blend.
    Simmer 15 minutes or until soup is smooth and slightly thickened.

    NOTE:
    Other types of milk may be used

    #37382
    lucky
    Moderator

    New England Clam Chowder for 50

    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

    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.

    Fry bacon in heavy frying pan over low heat, stirring frequently, until bacon is crisp. Remove bacon to stock pot with a slotted spoon.

    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.

    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.

    Add salt and pepper to chowder and serve hot.

    Serves 50 – about 3 gallons

    #48654
    lucky
    Moderator

    Clam Chowder

    This is enough to feed a whole restaurant– literally!

    8 oz. chopped onions
    8 oz. chopped carrots
    1/2 oz. diced fresh parsley
    4 oz. bacon, chopped
    4 lbs. potatoes, peeled and cubed
    5 lbs. canned chopped clams) , drained
    1/2 Tbsp. cayenne pepper
    1/2 Tbsp. ground white pepper
    1/2 Tbsp. finely-ground black pepper
    1/8 cup salt
    36 oz. heavy whipping cream
    1 gallon milk
    1 Tbsp. _shrimp base_
    12 oz. butter
    12 oz. flour

    You will probably want to reduce the amount of each ingredient
    proportionately for a smaller finished product. Over a medium heat, cook
    down onions, carrots, parsley and bacon for about 20 minutes. Meantime,
    steam potatoes for about 20 minutes, or until slightly tender. Drain clams
    and reserve 1 quart clam juice. Set aside. Add cayenne pepper, white
    pepper, black pepper and salt to the onion-veggie mixture. Add heavy
    whipping cream, milk, reserved clam juice, and shrimp base and allow to
    come to boil. In a smaller pot, melt butter and slowly add in flour to
    form roux. Once veggie mixture is boiling, add roux and thoroughly stir.
    Turn off heat and add clams. Add potatoes. Serve.

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