Clam Chowder

This is such a wonderful, flavorful recipe from "The Trawler Restaurant" in Charleston, SC

• Ready In: 1 hr 45 mins
• Serves: 100

Ingredients

• 2  cans  chopped clams
• 4  onions, diced
• 2  heads celery, diced
• 3  lbs bacon, diced
• 4  ounces shallots, diced
• 4  ounces garlic, diced
• 1⁄2 cup thyme
• 6  bay leaves
•  salt
•  white pepper
•  Worcestershire sauce
•  Tabasco sauce
• 5  lbs potatoes, diced
• 4  cups white wine
• 1⁄2 cup margarine
• 8  gallons clam broth
• 2  gallons half-and-half
• 2  gallons heavy cream
• 2  gallons all-purpose flour

Directions

1. Render bacon Add vegetables and saute until translucent.
2. Add potatoes and Thyme Add margarine Deglaze with wine and sanger with flour.
3. Work into a Roux and cook for 5 minutes constantly moving.
4. Add stock in 3 parts to thoroughly incorporate.
5. Add cream, Half& Half, and worcestershire, and tobasco.
6. Simmer and check seasonings.
7. Add drained clams and cook 5 more minutes.