CLAM CHOWDER SOUP 1-1

1X
Part A
1 lb 1/2" sliced Bacon

PART B
2 lb 1/2" diced Onion
2 lb 1/2" sliced Celery half-moons
2 lb 1/8" sliced Carrot coins
5 lb 1/2"-3/8" diced Tomato,
1 day old trim acceptable
1 fl oz Black Pepper
1 fl oz Thyme
1 T Tarragon
8 Bay Leaves

Part C
1 lb Flour
1 lb Butter, melted

PART D
1/2 lb Clam Base

PART E
3 L 2% Milk
3 L 35% Cream
****Juice from tins of clams****Clam Juice*

Part F
4 lb 1/2"diced Potato, steamed
or reserved from cooked
4 tins Chopped Sea Clams, juice*

1. Sweat A until Bacon almost crispy. Meanwhile, cook C to blonde roux over low heat. Mix D (Clam Base) into the roux once it is cooked.

2. Add B to the cooked bacon. Sweat covered until Carrots just soft.
Bring E to a simmer, covered, if you have the burner space.

3. Mix C/D (Roux/Clam Base) into B (Bacon/Vegetables.) Mix E in, slowly incorporating to ensure no lumps. One way to ensure slow and thorough incorporation of fluids into the roux is to add the fluid in 3 stages: first the milk, then the clam juice, then the cream. Bring to a high simmer, almost boiling.

4. Take off the heat. Add the potatoes and clams.

5. Place into 4 L Pails immediately. Refrigerate immediately, lids off.
Place lids on at end of day. Hold maximum 3 days.

Professional Cooking Reference: Pages 184, 185Prep: 3X week Yield: 5 G Update:07/30/98 ccc