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Clam Chowder for 60

 Clam Chowder for 60
When my mobile home park put on a "Soup Day" potluck, this is the recipe I made. Everyone agreed it tasted as good—if not better!—than the version so popular in New England.—Gretchen Draeger, Santa Cruz, California
60 ServingsPrep: 40 min. Cook: 45 min.


  • 30 cans (6-1/2 ounces each) minced clams
  • 8 cups diced onions
  • 1-1/2 pounds butter, cubed
  • 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 shredded sharp cheddar cheese
  • Salt and pepper to taste


  • Drain and rinse clams, reserving juice; set aside. In a two
  • stockpots, saute onions 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 clams and cheese; cook until cheese is melted and soup is heated
  • through. Add the reserved clam juice, salt and pepper. Yield: 60
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 286 calories, 19 g fat (12 g saturated fat), 56 mg cholesterol, 307 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g protein.