Camp 2005 -- Improvising Clam chowder

Using up food stocks is one of the drawbacks of running a kitchen for the week only. Sometimes good planning fails. Other times, kitchen staff uses items for something other than its intended use.

Whatever the reason, it's difficult to make quality clam chowder when someone used the half-and-half for French toast (in this case that someone was me) and the fresh potatoes were used up yesterday.

Improvisation makes sense when it means another trip to the local market. Instead of cutting into camp profits (which go to FC students from Northern California in the form of scholarships), it gives you a chance to reduce some of the excess food.

IMPROVISED CLAM CHOWDER

This clam chowder was made using 1 (32-ounce) box of Classic Sysco scalloped potatoes complete with sauce. This product is packaged in a milk carton with dehydrated potato slices andt two packages of sauce mix.


Sweat 4 chopped onions in bacon fat in a 15 to 20 quart stockpot. Meanwhile, crush the contents of a 32-ounce package of scalloped potatoes and add to the stockpot. Pour contents of 2 (46-ounce) cans of clam juice and 3 (51-ounce) cans of minced clams into stock pot. Stir until combined.

Make a slurry from the two packages of scalloped potato sauce mix and add to soup while constantly stirring. Thicken soup with a flour and water paste (about 3 quarts flour to 2 quarts water), storing constantly to avoid lumps. Gently simmer for 45 minutes until thick and creamy.
Just before serving, add 2 quarts milk and bring to serving temperature. Check seasoning. You may not need to add any salt.