Taste of Home
Clam Chowder for a Crowd
TOTAL TIME: Prep: 40 min. Cook: 30 min.
YIELD: 60-65 servings (1 cup each).
"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
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10 quarts water
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3 tablespoons salt
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8 pounds red potatoes, peeled and cubed
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6 large onions, chopped
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1 cup butter, cubed
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4 large carrots, grated
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16 cans (6-1/2 ounces each) chopped clams
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3 cans (12 ounces each) evaporated milk
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1/2 cup minced fresh parsley
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1 to 2 tablespoons pepper
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2 pounds bacon strips, cooked and crumbled
Directions
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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.
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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.
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