Clam Chowder for a Crowd

Name: Clam Chowder for a Crowd
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 60-65 servings (1 cup each).
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

"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.

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.