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CLAM CHOWDER
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| Portions: 8 (6-Ounce) 2 Tablespoons Melted Margarine 2 Tablespoons Finely Chopped Onion 1/2 Cup Finely Chopped Celery Combine in a large saucepan. Saute over medium heat until onions are tender. 1/3 Cup All-Purpose Flour Whisk into sauteed vegetables. Cook 20 minutes, over medium heat, stirring often. 1 Cup + 1 1/2 Tablespoons Clam Liquid Plus Water Add to roux, stirring constantly until smooth. Cook over low heat until thickened, stirring often. 3 Cubes of Clam Bouillon, if available 1/8 Teaspoon Ground White Pepper 6 Ounces (Drained) Canned Clams Add. 2 1/4 Cups 1/4-inch Cubed Fresh Potatoes, Cooked until Tender Add. Heat to 180-190•F. 2 1/2 Cups + 1 Tablespoon Milk Add to potato mixture one half hour before serving. Heat to 180-190•F. NOTE: Cooked, crisp bacon may be added to the chowder as a garnish. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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