Clam Chowder for a Crowd Recipe

Clam Chowder for a Crowd Recipe photo by Taste of Home

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"Clam Chowder for a Crowd is a very popular dish at church camp and our family reunion," notes Mrs. Lynn Richardson of Bauxite, Arkansas. "It has a thinner broth than most chowders but is very flavorful," she confirms.

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Clam Chowder for a Crowd Recipe

Prep: 40 min. Cook: 30 min.

Yield: 60-65 Servings

40 30 70

Ingredients

10 quarts water
3 tablespoons salt
8 pounds red potatoes, peeled and cubed
6 large onions, chopped
1 cup butter, cubed
4 large carrots, grated
16 cans (6-1/2 ounces each) chopped clams
3 cans (12 ounces each) evaporated milk
1/2 cup minced fresh parsley
1 to 2 tablespoons pepper
2 pounds bacon strips, cooked and crumbled

Directions

In two stockpots, bring water and salt to a boil. Carefully add potatoes; cook until tender (do not drain). In another large pan, saute onions in butter until tender. Add onions and carrots to potato mixture; heat through.
Drain clams if desired. Add the clams, milk, parsley and pepper to vegetable mixture; heat through. Just before serving, stir in bacon. Yield: 60-65 servings (1 cup each).

Nutritional Facts 1 cup equals 107 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 451 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Clam Chowder for a Crowd in Taste of Home April/May 2001, p54