CLAM CHOWDER FOR A CROWD

Clam Chowder for a Crowd image

"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.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 60-65 servings (1 cup each).

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 451mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.