HOBEE RESTAURANT BOSTON CLAM CHOWDER

Hobee Restaurant Boston Clam Chowder image

Provided by Bens Mom

Time 1h45m

Yield 4 1/2 gallons, 64 serving(s)

Number Of Ingredients 13

2 bunches celery, chopped
1 1/2 lbs onions, chopped
6 lbs red potatoes, diced
6 (32 ounce) cans minced clams with juice
3 tablespoons thyme, dried
1 tablespoon oregano, dried
2 tablespoons basil, dried
1 cup fish bouillon cube
2 tablespoons white pepper
3 lbs butter
6 cups flour
6 garlic cloves, chopped
1 gallon 2% low-fat milk

Steps:

Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
Melt butter and add flour and garlic. Stir constantly until slightly brown.
Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.

Nutrition Facts : Calories 389.5, Fat 20.3, SaturatedFat 11.9, Cholesterol 107.5, Sodium 257.6, Carbohydrate 24.7, Fiber 1.5, Sugar 4.2, Protein 26.1