Clam Chowder (Franco's New England)

This recipe is from Franco's by the Sea, a restaurant in Provincetown that no longer is. The recipe serves an army. Reasonable measures are at the end.

  1. In a large pot, cook until soft and transparent:

1-1/2
lbs
bacon

  1. Add:

3
lbs
butter or margarine
2

bay leaves

  1. When the butter has melted, add and saute until soft:

25
c
chopped onions

  1. Slowly add:

40
oz
Wondra (Gold Medal) flour (about three 13.5 oz containers)

Stir constantly until smooth. Cook for 10 minutes.

  1. Slowly add:

120
oz
clam juice

Stir until smooth. Cook for 8 minutes.

  1. Gently cook until just tender:

8
c
minced clams (4 lbs)

  1. Cook:

20
c
diced potatoes

Do not overcook potatoes. Cover with cold water and add salt. They will be done before they come to a boil.

  1. Add clams and potatoes to chowder.
  2. Serve.

One Third

1/2
lb
bacon
1
lb
butter or margarine
1

bay leaf (very small)
8
c
chopped onions
13.5
oz
Wondra (Gold Medal) flour (one 13.5 oz container)
40
oz
clam juice
2-2/3
c
minced clams (21-1/3 oz)
6-1/2
c
diced potatoes

One Quarter

6
oz
bacon (3/8 lbs)
12
oz
butter or margarine
1

bay leaf (very small)
6
c
chopped onions
10
oz
Wondra (Gold Medal) flour
30
oz
clam juice
2
c
minced clams (16 oz or about 3-4 cans)
5
c
diced potatoes

One Sixth

1/4
lb
bacon
1/2
lb
butter or margarine
1

bay leaf (teeny tiny)
4
c
chopped onions
6.75
oz
Wondra (Gold Medal) flour (1/2 of a 13.5 oz container)
20
oz
clam juice
1-1/3
c
minced clams (21-1/3 oz)
3-1/3
c
diced potatoes

 

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