CLAM CHOWDER FOR 60

Clam Chowder for 60 image

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

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 60 servings.

Number Of Ingredients 10

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

Steps:

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 Facts : Calories 286 calories, Fat 19g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 307mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.