New England Clam Chowder
Yield: 6 1/2 gallons
Tools: Chefs knife, cutting board, scale, spatula, large whisk, measuring spoons, measuring cups
Shelf Life: 72 hours
Product/Item Description Amount Unit Measure
Step 1&3 Butter, unsalted 2 1/2 lbs
Flour, all purpose 2 1/2 lbs
Step 2 Celery, small diced 1/4" 1 1/4 lbs
Onion, small diced 1/4" 1 1/4 lbs
Butter, unsalted 1/2 lbs
Step 3 Kosher Salt 1 tbsp
White pepper, ground 1 1/4 tbsp
Clam Base 1/4 lb
Clam juice 6 cans
Step 4 Artic Surf Clams 3 cans
Diced potatoes 5 lbs
Heavy cream, 36% 1 gallon
Step 1 In kettle melt butter and add flour to form a roux. Cook for 30 minutes on low heat. Do not brown this should be a blond roux. Remove roux from kettle and cool in walk-in.
Step 2 In kettle sweat celery and onions in butter.
Step 3 Season with salt and white pepper. Add clam base and clam juice and bring to a boil. Whisk in cold roux, adding a little at a time to avoid lumps. Cook on medium low heat for 10 minutes, scrapping down the sides of the kettle with a rubber spatula to help avoid browning.