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Clam Chowder

Ingredients

• Butter -8#
• Diced Onions - 10#
• Celery, Diced - 7.5 #
• Bacon, fresh, Diced - 5#
• Clam Base - 5 tubs
• Dill - 7 tbsp
• White Pepper - 2 tbsp
• Garlic, Minced - 3/4 cup
• Water - 10 gal
• Clams, Frozen - 30#
• Heavy Cream - 4 gallons ( 8 - 1/2 gal con)
• 1/2 and 1/2. - 3 gal ( 6 - 1/2 gal con)
• Tabasco - 1/2 btl
• Parsley - 4 bunches (diced finely)
• Green onions - 1 pkg (diced finely)(2#)
• Potatoes, diced - 40 #
• 7 tbsp of thyme
• 1.5 cup salt
• ----------Thickener--------------------
• Half and Half - 7 (1/2 gal) - 3.5 gallons total
• Flour - 2 gal
• Cornstarch - 1 gal
• Milk, 2% - 2 gal

Directions

In big mixer
Add all ingredients for thicker and mix with a whisk until properly
Halfway through take off whisk and scrape the bottom of mixing bowl
Continue mixing until well blended
Strain into stock Pot

Dice raw bacon Into 1/4 inch size. Place on a sheet pan with parchment paper and roast at 350° for 15 minutes.

In The steam kettle, add water, celery, onion, cooked bacon plus (rendered fat) clam base, chopped clams, butter, dill, salt, thyme, white pepper, garlic, and Tabasco. Bring this mixture to a light simmer, then add heavy cream, half-and-half and mix well.

Bring to a boil
Add thickener and bring to desired consistency
Cut heat
Add parsley, and green onions.

Divide diced potatoes between 14 (4” hotel) pans equally 45oz each. Divide chowder between the 14 pans. Put lids on top of pans date and place and blast chiller at 22° cycle for 4 1/2 hours.

Do not forget to remove chowder from blast chiller at 4 1/2 hours, put glass chiller on defrost cycle.

Label, date, and store properly