I have a most excellent Clam Chowder recipe that yields quite a bit. Of course, 1 gallon of it doesn't last but 24 hours or so, as it gets eaten very fast. I've tried doubling that recipe, and freezing most of it for later, especially as my mother-in-law likes the stuff, and she can eat what I make. Well, when I thawed some out, the potatoes were mealy and had lost their structure. Now, I go with a yield of about 1 1/2 gallons, and that leaves me, my other half, and her Mom enough to eat a good dinner, and lunch the next couple of days, and not so much that it spoils before it all gets eaten.
Now, if I can just teach them the importance of reheating just enough to fill your bowl, instead of reheating the entire batch, and only eating half of it......
