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Clam Chowder for 60

30 cans (6-1/2 ounces each) minced clams
8 cups diced onions
1-1/2 pounds butter or margarine
2 cups all-purpose flour
3 quarts milk
3 bunches celery, sliced
3 cups minced fresh parsley
12 pounds potatoes, peeled and cubed
3 pounds sharp cheddar cheese, shredded
Salt and pepper to taste

Drain and rinse clams, reserving juice; set aside. In a large kettle,
saute onion in butter until tender. Add flour; stir to form a smooth

Printed from tasteofhome.com Jul 24, 2008

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Clam Chowder for 60 cont.

paste. Gradually add the milk, stirring constantly until slightly
thickened (do not boil). Add celery, parsley and potatoes and cook
until tender, about 45 minutes. Add the clams and cheese; cook until
cheese is melted and soup is heated through. Add reserved clam juice
and salt and pepper.

Yield: 60 servings.