NEW ENGLAND CLAM CHOWDER (129)    RECIPE (114)

• CELERY, CHOPPED FRESH
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   2
• CLAMS, CND, MINCED
  QUANTITY:   11.125
  ASSOCIATED NUTRIENT:   CLAMS, CND, DRAINED SOLIDS
  NUTRIENT AMOUNT IN LBS.:   11.125
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .25
• WATER, COLD
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   8.36
• POTATOES, WHITE, DEHYD, DICED
  QUANTITY:   1.15625
• MARGARINE, SALTED, BULK
  QUANTITY:   1.5
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   1.5
• FLOUR, GENERAL PURPOSE
  QUANTITY:   1.25
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   1.25
• MILK, DRY, NONFAT
  QUANTITY:   2.6875
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   2.6875
• WATER, TAP
  QUANTITY:   2.1875
  ASSOCIATED NUTRIENT:   WATER

1) SIMMER CELERY, ONIONS AND POTATOES IN WATER (FIRST LISTING) UNTIL TENDER.
2) COMBINE MARGARINE AND FLOUR TO FORM ROUX.
3) RECONSTITUTE NON-FAT DRIED MILK WITH WATER (SECOND LISTING).
   ADD TO ROUX AND COOK UNTIL SMOOTH.
4) ADD COOKED VEGETABLES AND CHOPPED CLAMS (USE CLAM JUICE).  DO NOT BOIL.
5) ADD SEASONINGS.
6) NOTE:  1.  STRAIN OR BLENDERIZE FOR PUREED DIET.  2.  OPTIONAL:
              BASIL - 1/2 TSP.; THYME - 3/4 TSP.