New England Clam Chowder
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons unsalted butter | |
| 1 teaspoon chicken bouillon granules | |
| 2 tablespoons all purpose flour | |
| 1 can (14 oz.) evaporated nonfat milk | |
| 3 cups water | |
| ¼ cup celery | Washed, trimmed and diced |
| ¼ cup thinly sliced carrots | Washed, peeled and thinly sliced |
| ½ cup potatoes | Washed, trimmed and cubed |
| ¼ cup onions | Washed, trimmed, and diced |
| ¼ teaspoon white pepper | |
| 1 cup canned minced clams |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan combine butter, bouillon granules, carrots, onions and pepper. Cook until onions are tender. Stir in flour, water and evaporated milk | |
| 2 | Heat to boil and reduce heat. Cook and stir until thickened and bubbly. Just before serving. Stir in clams. Heat through. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
