1. Cook Bacon Until Crisp. Remove Bacon; Drain; Reserve Equal Amount Bacon Fat For Use In Step 2. Finely Chop Bacon. Set Aside For Use In Step 3.

2. Saute' Onions And Celery In Bacon Fat About 7 Minutes Or Until Tender Crisp.

3. Drain Clams; Add Equal Amoun Of Water To Drained Clam Liquid. Combine With Remaining Ingredients. Reserve Drained Clams For Use In Step 6.

4. Bring To A Boil; Reduce Heat; Simmer 20 Mintes Or Until Vegetables Are Tender.

5. Blend Flour And Water To Form A Smooth Paste. Stir Into Chowder.

6. Add Clams To Chowder; Bring To A Boil; Reduce Heat; Simmer 10 Minutes. Remove Bay Leaves.

**All Notes Are Per 100 Portions.

Onions.

2 Lb 12 Oz Fresh Celery A.P. Will Yield 2 Lb Chopped Onions.

Recipe No. A-11.

3. In Step 3, 1 Lb 13 Oz Fresh Carrots A.P. Will Yield 1 Lb 8 Oz Diced Carrots And 6 Lb 2 Oz Fresh White Potatoes A.P. Will Yield 5 Lb Diced Potatoes.

4. In Step 3, 2 1/2 Oz Dehydrated, Compressed Diced Carrots May Be Used.

5. In Step 3, 1 Lb 2 Oz ( 1/2-No. 10 Cn ) Dehydrated Diced Potatyoes Or 1 Lb 1 Oz ( 3/4 Gal ) Dehydrated Sliced Potatoes May Be Used. Increase Water To 2 3/4 Gal.

6. One-D Ladle May Be Used. See Recipe No. A-4.