The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.




Clam Chowder

Shoney's Restaurant Copycat Recipe

Makes 8 servings

4 cups canned chopped clams
4 medium potatoes, peeled and cut into 1/2 inch dice (about 4 cups,)
4 ounces salt pork or bacon, cut into 1/4 inch, diced
2 cups finely chopped onions
4 cups milk
1 cup heavy cream
salt and freshly ground black pepper to taste
1 tablespoon Shoney's seasoning salt
8 teaspoons butter

Drain the clams in a fine sieve over a bowl and reserve the liquid. In a large soup pot saute the salt pork over low heat until crisp and they have rendered all their fat. Remove and reserve. Add the onions to the fat remaining in the pot and cook over moderate heat for about 5 minutes, until they are translucent but not brown. Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes.

Cover and simmer 10 to 15 minutes, until the potatoes are tender. Stir in the canned clams, the reserved salt pork or bacon, and the cream, and simmer for an additional 3 minutes. Add seasoning salt. Adjust the seasoning with salt and pepper. Allow to rest off heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls, and place a teaspoon of butter on top of each serving.

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