CLAM CHOWDER - Boston Style
Yield: Approx. 6 gallons Portion: 1 cup (approx. 8 ounces)
Celery, diced, 2 pounds, 8 ounces (approx. 2-1/2 quarts)
Onions, chopped, 2 pounds, 8 ounces (approx. 1/2 gallon)
Potatoes, cubed, 3 pounds, 8 ounces (approx. 1/2 gallon)
Salt, 2 ounces (approx. 1/4 cup)
Water, boiling (approx. 1-1/2 gallons)
Clams, cooked and chopped, 8 Pounds (approx. 2 gallons)
Clam liquor, strained (approx 3/4 gallon)
Milk, liquid (approx. 2-1/2 gallons)
Salt, 1-1/2 ounces (approx. 3 tablespoons)
Pepper, (approx. 1 teaspoon)
Fat, melted, 1 pound (approx. 1 pint)
Flour, 1 pound (approx. 1 quart)
Combine celery, onions, and potatoes. Add salt and vegetables to water. Cook about 20 minutes or until tender. Add clams, clam liquor, milk, salt and pepper. Heat slowly to boiling temperature. Blend fat and flour to a smooth paste. Stir into hot soup. Cook about 15 minutes or until soup is smooth and slightly thickened.
Source: The Cookbook of the United States Navy, Revised 1944