Clam Chowder for a Crowd

Total Time

Prep: 40 min. Cook: 30 min.


60-65 servings (1 cup each)

Updated: Jun. 27, 2023
"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.


  • 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


  1. 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.
  2. Drain clams if desired. Add the clams, milk, parsley and pepper to vegetable mixture; heat through. Just before serving, stir in bacon.

Nutrition Facts

1 cup: 107 calories, 6g fat (3g saturated fat), 14mg cholesterol, 451mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 3g protein.