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
Total TimePrep: 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.
Nutrition Facts1 cup: 286 calories, 19g fat (12g saturated fat), 56mg cholesterol, 307mg sodium, 21g carbohydrate (6g sugars, 2g fiber), 10g protein.
Originally published as Clam Chowder for 60 in Taste of Home October/November 1994
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