New England Clam Chowder

1 cup servings, make in heavy 5 gallon stock pot

3 qt. (6 lb.) chopped canned clams

water (as necessary)

2 qt. diced fresh white potatoes

8 oz diced bacon

1 qt chopped onion

1 1/2 cup (3 sticks) butter or margarine

2 cup all purpose flour

1 1/2 qt nonfat dry milk

1 1/2 gallons hot water

3 Tbsp salt

1 tsp black pepper

Drain clams and save for use in step 4. Add water to clam juice to yield 1 gallon liquid. Put liquid and potatoes in stock pot. Cover and simmer 20 minutes or until potatoes are tender.

Fry bacon in heavy frying pan over low heat, stirring frequently, until bacon is crisp. Remove bacon to stock pot with a slotted spoon.

Fry onions in bacon fat over moderate heat, stirring occasionally, until onions are golden. Add butter or margarine to onions; stir over low heat until melted; add flour and cook and stir until smooth. Cool.

Blend dry milk into water and add with clams to potatoes. Add flour mixture to chowder. Cook and stir over moderate heat until smooth. Reduce heat and simmer, stirring occasionally, about 30 minutes longer to allow chowder to thicken and develop flavor.

Add salt and pepper to chowder and serve hot.

Serves 50 - about 3 gallons