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Name: Mahattan Clam Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 1 qt WATER; COLD; 12 oz BACON;SLICED FZ; 2 lb Onions; 1 c Worcestershire Sauce; 19 1/8 lb TOMATOES # 10 CAN; 5 lb POTATOES FRENCH FZ; 1 tb PEPPER BLACK 1 LB CN; 2 ts THYME GROUND; 1 2/3 tb Salt; 2 lb CELERY FRESH; 2 c CATSUP TOMATO#10; 2 Bay Leaves; 1 1/2 lb CARROTS FRESH; 2 1/4 ga WATER & RESERVED LIQUID; 2 1/4 ga Water; 2 1/2 c All Purpose Flour

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INGREDIENTS

1 qt WATER; COLD
12 lb -
12 oz BACON;SLICED FZ
2 lb Onions
1 c Worcestershire Sauce
19 1/8 lb TOMATOES # 10 CAN
5 lb POTATOES FRENCH FZ
1 tb PEPPER BLACK 1 LB CN
2 ts THYME GROUND
1 2/3 tb Salt
2 lb CELERY FRESH
2 c CATSUP TOMATO#10
2 Bay Leaves
1 1/2 lb CARROTS FRESH
2 1/4 ga WATER & RESERVED LIQUID
2 1/4 ga Water
2 1/2 c All Purpose Flour

Servings

INSTRUCTIONS

1. COOK BACON UNTIL CRISP. REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT BACON FAT FOR USE IN STEP 2. FINELY CHOP BACON. SET ASIDE FOR USE IN STEP 3. 2. SAUTE ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL TENDER CRISP. 3. DRAIN CLAMS; ADD EQUAL AMOUN OF WATER TO DRAINED CLAM LIQUID. COMBINE WITH REMAINING INGREDIENTS. RESERVE DRAINED CLAMS FOR USE IN STEP 6. 4. BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINTES OR UNTIL VEGETABLES ARE TENDER. 5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO CHOWDER. 6. ADD CLAMS TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. REMOVE BAY LEAVES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 2: 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED ONIONS. NOTE: 2. IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 3, 1 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 8 OZ DICED CARROTS AND 6 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 5 LB DICED POTATOES. 4. IN STEP 3, 2 1/2 OZ DEHYDRATED, COMPRESSED DICED CARROTS MAY BE USED. 5. IN STEP 3, 1 LB 2 OZ ( 1/2-NO. 10 CN ) DEHYDRATED DICED POTATYOES OR 1 LB 1 OZ ( 3/4 GAL ) DEHYDRATED SLICED POTATOES MAY BE USED. INCREASE WATER TO 2 3/4 GAL. 6. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01201 SERVING SIZE: 1 CUP (8 1 From the (actually used today!). Downloaded from G Internet, G Internet.

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Mahattan Clam Chowder

1 qt WATER; COLD
12 lb -
12 oz BACON;SLICED FZ
2 lb Onions
1 c Worcestershire Sauce
19 1/8 lb TOMATOES # 10 CAN
5 lb POTATOES FRENCH FZ
1 tb PEPPER BLACK 1 LB CN
2 ts THYME GROUND
1 2/3 tb Salt
2 lb CELERY FRESH
2 c CATSUP TOMATO#10
2 Bay Leaves
1 1/2 lb CARROTS FRESH
2 1/4 ga WATER & RESERVED LIQUID
2 1/4 ga Water
2 1/2 c All Purpose Flour

1.  COOK BACON UNTIL CRISP. REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT  BACON FAT FOR USE IN STEP 2.  FINELY CHOP BACON.  SET ASIDE FOR USE  IN STEP 3.    2.  SAUTE ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL TENDER  CRISP.    3.  DRAIN CLAMS; ADD EQUAL AMOUN OF WATER TO DRAINED CLAM LIQUID.  COMBINE  WITH REMAINING INGREDIENTS.  RESERVE DRAINED CLAMS FOR USE IN STEP 6.    4.  BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINTES OR UNTIL VEGETABLES ARE  TENDER.    5.  BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE.  STIR INTO CHOWDER.    6.  ADD CLAMS TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.  REMOVE BAY LEAVES.  :  **ALL NOTES ARE PER 100 PORTIONS.    NOTE:  1.  IN STEP 2:  2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED  ONIONS.  2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB  CHOPPED ONIONS.    NOTE:  2.  IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE  RECIPE NO. A-11.    3.  IN STEP 3, 1 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 8 OZ  DICED CARROTS AND 6 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 5 LB DICED  POTATOES.    4.  IN STEP 3, 2 1/2 OZ DEHYDRATED, COMPRESSED DICED CARROTS MAY BE  USED.    5.  IN STEP 3, 1 LB 2 OZ ( 1/2-NO. 10 CN ) DEHYDRATED DICED POTATYOES  OR 1 LB 1 OZ ( 3/4 GAL ) DEHYDRATED SLICED POTATOES MAY BE USED. INCREASE  WATER TO 2 3/4 GAL.    6.  ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.    Recipe Number: P01201    SERVING SIZE: 1 CUP (8 1    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (226g)
Recipe Makes: 100 Servings

Calories: 72
Calories from Fat: 12 (17%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 129mg		4 %
Potassium 238mg		6 %
Total Carbohydrate 13.9g		4 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 12.2g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 72

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