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Clam Chowder for 60
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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 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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |