New England Clam Chowder

New England Clam Chowder

Ingredients / Amounts
Canned minced clams / 2 qt.
Water / 1 ½ qt.
Salt pork, fine dice / 10 oz.
Onions, small dice / 1 lb.
Flour / 4 oz.
Potatoes, small dice / 2 lb.
Milk, hot / 2 ½ qt.
Heavy Cream / 1 cup
Salt, White pepper / to taste
Preparation:
1. Drain the clams.
2. Dice potatoes.
3. Dice onions.
4. Mince salt pork.
Cooking:
5. Combine the clam juice and the water in a saucepan. Bring to a boil.
6. Remove from heat and keep the liquid hot (140 degrees F) for step 10.
7. In a heavy saucepan or stock pot, render the salt pork over medium heat.
8. Add the onions and cook slowly until they are soft, but do not brown.
9. Add the flour and stir to make a roux. Cook the roux slowly for 3-4 minutes, but do not let it brown.
10. Using a wire whip, slowly stir the clam liquid and water into the roux. Bring to a boil, stirring constantly to make sure the liquid is smooth.
11. Add the potatoes. Simmer until tender. (Temperature must be at least 140 degrees F).
12. Stir in the clams and the hot milk and cream. Heat gently but do not boil.
13. Season to taste with salt and white pepper.
14. Finish cooking to a product temperature of 165 degrees F or higher for at least 15 seconds.
Holding:
15. Hold chowder at140 degrees For higher for service. Do not mix new with old.
16. Cool in shallow pans with a product depth not to exceed 2 inches. Cool from 140 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 40 degrees F within an additional 4 hours – for a total cooling time of 6 hours.
17. Store in refrigerated unit at a product temperature of 40 degrees F or lower. Cover.
Reheating:
18. Reheat chowder to a product temperature of 165 degrees For higher for at least 15 seconds within 2 hours.
Standard Operating Procedures: Measure all internal product temperatures with a cleaned and sanitized thermometer. Properly wash hands and exposed parts of arms before handling food, after handling raw food, and after any interruption that might contaminate hands. Wash, rinse, and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerated storage if preparation is interrupted.
From (Gisslen, Professional Cooking (3rd ed.) Recipe #49, p. 185, and Educational Foundation, A Practical Approach to HACCP Coursebook, pp. 78-79)