Clam Chowder for 60

Name: Clam Chowder for 60
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 60 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.