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.
- In a large pot, cook until soft and transparent:
3 |
lbs |
butter or margarine |
2 |
|
bay leaves |
- When the butter has melted, add and saute until soft:
40 |
oz |
Wondra (Gold Medal) flour (about three 13.5 oz containers) |
Stir constantly until smooth. Cook for 10 minutes.
Stir until smooth. Cook for 8 minutes.
- Gently cook until just tender:
Do not overcook potatoes. Cover with cold water and add salt. They will be done before they come to a boil.
- Add clams and potatoes to chowder.
- 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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