Instructions: 1. COOK BACON UNTIL CRISP. REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT BACON FAT FOR USE IN STEP

2. FINELY CHOP BACON. SET ASIDE FOR USE IN STEP

3.

2. SAUTE ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL TENDER CRISP.

3. DRAIN CLAMS; ADD EQUAL AMOUN OF WATER TO DRAINED CLAM LIQUID. COMBINE WITH REMAINING INGREDIENTS. RESERVE DRAINED CLAMS FOR USE IN STEP 6.

4. BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINTES OR UNTIL VEGETABLES ARE TENDER.

5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO CHOWDER.

6. ADD CLAMS TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

REMOVE BAY LEAVES.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 2: 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE:

2. IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

3. IN STEP 3, 1 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 8 OZ DICED CARROTS AND 6 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 5 LB DICED POTATOES.

4. IN STEP 3, 2 1/2 OZ DEHYDRATED, COMPRESSED DICED CARROTS MAY BE USED.

5. IN STEP 3, 1 LB 2 OZ ( 1/2-NO. 10 CN ) DEHYDRATED DICED POTATYOES OR 1 LB 1 OZ ( 3/4 GAL ) DEHYDRATED SLICED POTATOES MAY BE USED. INCREASE WATER TO 2 3/4 GAL.

6. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.

SERVING SIZE: 1 CUP (8 1

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