Name: Clam Chowder
Prep time: 30 min
Cook time: 45 min
Yield: 96 16oz
Ingredients: 20 lbs potatoes (Russet, peeled, diced); 184 oz clam juice (canned); 3 lbs butter; 15 each onions (diced); 4 bunch celery (diced); 12 cups flour; 5 lbs clam meats (iqf); 276 oz clam juice (canned); 9 lbs sour cream; 2 tbsp pepper (ground, white); 3/4 cup salt

Our 42-year tradition! This Clam Chowder is served every Friday at The Bake Shop!

Clam Chowder

Clams galore!

CourseSoup

Servings	Prep Time
96 16oz	30 minutes

Cook Time

45 minutes

Servings	Prep Time
96 16oz	30 minutes

Cook Time

45 minutes

Clam Chowder

Clams galore!

CourseSoup

Servings	Prep Time
96 16oz	30 minutes

Cook Time

45 minutes

Servings	Prep Time
96 16oz	30 minutes

Cook Time

45 minutes

Ingredients

Potatoes

20 lbs potatoes Russet, peeled, diced
184 oz clam juice canned

Base

3 lbs butter
15 each onions diced
4 bunch celery diced
12 cups flour

Clams

5 lbs clam meats iqf
276 oz clam juice canned
9 lbs sour cream
2 tbsp pepper ground, white
3/4 cup salt

Servings: 16oz

Units:

Instructions

Potatoes

Peel and medium-dice potatoes.
Place potatoes in pot and cover with clam juice. Bring to boil and simmer until tender.

Base

Melt butter, add onions, sweat till translucent.
Add celery, continue to sweat until tender.
Add flour to form a roux
Add juice from clam meats and clam juice - stir continuously to form smooth veloute.

Finish

Add cooked potatoes, sour cream, clam meats. Adjust consistency, season with salt and pepper. Garnish with parsley

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