Clam Chowder for a Crowd
"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.
60-65 ServingsPrep: 40 min. Cook: 30 min.
- 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
- 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.