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  • New Egland Clam Chowder

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    Axel Gutiérrez
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    This document provides a recipe for making 5 gallons of New England clam chowder. It lists the ingredients and quantities needed, which include bacon, butter, onions, celery, carrots, flour, white wine, clams, clam stock, chicken stock, potatoes, oregano, basil, thyme, dill weed, bay leaves, heavy cream, and parsley. The procedure instructs to cook the bacon and mirepoix, make a roux, deglaze with wine, add the clams and stock along with spices, then add the potatoes, cream, and parsley and season with salt and pepper.

    Original Description:

    Chili

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    This document provides a recipe for making 5 gallons of New England clam chowder. It lists the ingredients and quantities needed, which include bacon, butter, onions, celery, carrots, flour, white wine, clams, clam stock, chicken stock, potatoes, oregano, basil, thyme, dill weed, bay leaves, heavy cream, and parsley. The procedure instructs to cook the bacon and mirepoix, make a roux, deglaze with wine, add the clams and stock along with spices, then add the potatoes, cream, and parsley and season with salt and pepper.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views1 page

    New Egland Clam Chowder

    Uploaded by

    Axel Gutiérrez
    This document provides a recipe for making 5 gallons of New England clam chowder. It lists the ingredients and quantities needed, which include bacon, butter, onions, celery, carrots, flour, white wine, clams, clam stock, chicken stock, potatoes, oregano, basil, thyme, dill weed, bay leaves, heavy cream, and parsley. The procedure instructs to cook the bacon and mirepoix, make a roux, deglaze with wine, add the clams and stock along with spices, then add the potatoes, cream, and parsley and season with salt and pepper.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    New England Clam Chowder

    Yield: 5 Gallons
    Portion Size: N/A
    Num. Portions: N/A

    Quantity Ingredient
    ½ cup Bacon Fat
    2 cup Clarified Butter
    ½ lb Bacon (Small Diced)
    *Mirepoix
    5 ea. Yellow Onion (Small Diced)
    ½ stalk Celery (Small Diced)
    4 ea. Carrot (Small Diced)
    8 cup All-Purpose Flour
    4 cup White Wine
    6 cans Clams in Juice
    1 ½ gal. Clam Stock
    ½ gal. Chicken Stock
    20 ea. Idaho Potato (Medium Diced, Cooked)
    3 tbsp. Dried Oregano
    2 tbsp. Dried Basil
    2 tbsp. Dried Thyme
    ¼ cup Dill Weed
    6 ea. Bay Leaf
    ½ gal. Heavy Cream
    1 ½ bunch Parsley (Minced)
    *To Taste Salt
    *To Taste Coarse Black Pepper

    Procedure
    1. Cook bacon with butter and bacon fat in a large stockpot until bacon is halfway done. Then add
    mirepoix and sauté.
    2. Add flour to make roux and cook a few minutes until roux just starts to turn brown, careful not to
    burn the bottom of the pot.
    3. Add wine to deglaze, then add clams and stock. Stir to bring to a simmer. Add spices.
    4. Add potatoes and bring back to simmer.
    5. Add cream, bring to a simmer. Mix parsley in and salt and pepper to taste.

    Prepared by Chef Brandon Díaz

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