Ingredients
3 lb Celery, diced, sauted
4 lb Potatoes, diced, partially cooked
3 pkg Clam broth
1 bx Chowder mix
2 qt Water, cold
2 qt Cream
4 lb Clams
Bay leaf, to taste
Hacomat, to taste
White pepper, to taste
Preparation
Add 3 gallons of water to the St. Ours clam broth, bring to a good boil. Add sauted celery. Reconstitute chowder mix in two quarts of cold water and add to above boiling ingredients. Bring to a second boil, reduce heat, simmer for 20 minutes. Add 2 quarts of cream to simmering soup. Add potatoes and clams that have been cleaned and washed to simmering soup. Adjust seasonings.
Specialty Ingredients
#90090 Clam Broth
#355 HACO-Swiss CLAM CHOWDER
