new england clam chowder Recipe
Servings: 50
| Tags: |
Ingredients
- 1/2 cup salad oil
- 1 cup minced garlic
- 2 1/2 lbs washed and diced small celery
- 2 1/2 lbs washed and diced small carrots
- 2 1/2 lbs washed, cored and diiced small onions
- 1/2 cup dry or fresh basil
- 1/2 cup dry oregano
- 1 cup dry thyme
- 1/2 cup salt
- 5 lbs cooked and diced potatoes
- 1 lb roux
- 5 lbs chopped clams
- 3 3/4 gallons clam juice
Directions
- In a steam kettle saute oil and garlic for about 2 minutes. Add diced vegetables and sautee for 10 minutes or until vegetables are tender. Add herbs and salt.
- Add clam stock and bring to a boil. Add potatoes and bring to a biol again.
- Add roux and chopped clams, reducce heat and simmer for 1 hour.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 50 servings | |
| Calories 237 | |
| Calories from Fat 30 | 13% |
| Total Fat 3.43g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 2240mg | 93% |
| Potassium 687mg | 20% |
| Total Carbs 43.1g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 11.25g | 8% |
| Protein 8.84g | 14% |
