Foodservice > On the Menu > Search Results
New England-Style Clam Chowder
(Yield: 24 servings)
3/4 pound diced bacon
1 1/2 pounds thinly sliced celery
1 1/2 pounds chopped onions
2 1/2 pounds canned minced clams
6 cups bottled clam juice
5 1/2 pounds canned cream-style corn
12 cups frozen O’Brien-style hash brown potatoes
9 cups Pearl Original Organic Soymilk
1 1/2 teaspoons salt
1 1/2 cups minced parsley
In large pot over medium-low heat, cook bacon until crisp. Remove with slotted spoon and reserve, leaving drippings in pot. Add celery and onions to drippings; sauté over medium heat 5 minutes or until onions are translucent.
Drain clams, reserving liquid. Add reserved liquid, clam juice, corn, potatoes, soymilk and salt to pot. Bring to a boil; reduce heat and simmer about 5 minutes or until potatoes are tender. Stir in clams, reserved bacon and parsley.
If you like this, try...