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New England Clam Chowder With Jasper - Recipe Cost

Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown

2 x dry bay leaves

Â Â cut into 1/2" dice, see * Note 1

4 c. Clam Broth (see below)

Â Â Freshly-grnd black pepper

8 lb small quahogs or possibly large cherrystone clams see * Note 2

Ingredients	Per Serving Qty	Common Price	Price per Serving
4 ounce salt pork	3/8 oz	$5.32 per pound	$0.13
2 Tbsp. unsalted butter	5/8 teaspoon	$3.99 per 16 ounces	$0.03
2 med onions - (12 to 14 ounce) cut 1/2" pcs	0.2 onions	$0.79 per pound	$0.04
2 x garlic cloves finely minced	0.2 garlic cloves	$4.00 per pound	$0.01
2 x celery stalks - (4-ounce) cut 1/3" pcs	0.2 celery	$1.99 per pound	$0.04
2 tsp fresh thyme leaves minced	0.2 teaspoon	$1.99 per cup	$0.01
2 lb potatoes peeled, and	3.2 oz	$0.50 per pound	$0.10
Â Â Diced clams from Clam Broth recipe	0.1 clams	$7.99 per pound	$0.03
1Â 1/2 c. heavy cream - (to 2 c.)	2 tablespoons	$3.89 per pint	$0.29
2 Tbsp. minced flat-leaf parsley for garnish	5/8 teaspoon	$1.09 per cup	$0.01
2 Tbsp. chopped fresh chives for garnish	5/8 teaspoon	$2.59 per 2/3 ounces	$0.17
Total per Serving			$0.84
Total Recipe			$8.42