New England Clam Chowder

Yield:

4 qt 8 qt 16 qt

1 C

2 C

4 C

Bacon, medium dice

2 C

4 C

8 C

Onion, medium dice

1 C

2 C

4 C

Celery, medium dice

1/2 tbsp

1 tbsp

2 tbsp

Thyme

2 qt

4 qt

8 qt

Canned clams w/juice

1 1/2 qt

3 qt

6 qt

Water or stock

3 tbsp

6 tbsp

3/4 C

Clam base

1/2 tbsp

1 tbsp

2 tbsp

Black pepper

2 1/2 C

5 C

10 C

Potato, medium dice

1 qt

2 qt

4 qt

Cream

4 1/2 oz

9 oz

18 oz

Roux (by weight)

1 tsp

2 tsp

4 tsp

Worcestershire sauce
  1. Cook bacon till crispy in soup pot. Add the onions, celery and thyme and sweat until tender
  2. Drain the clams, reserving both the clams and their liquid. Add enough water or stock to the clam liquid to total the needed amount and add to pot
  3. Add clam base and black pepper
  4. Add potatoes and cook until almost tender
  5. Add cream and bring soup to 180°. Do not boil!
  6. Add roux to thicken
  7. Add clams and remove from heat immediately
  8. Season with Worcestershire sauce