Recipe#1049

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

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

INSTRUCTIONS

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.