Clam chowder for 60

Yield: 60 servings

Measure Ingredient
30 cans Minced clams (6-1/2 oz each)
8 cups Diced onions
1½ pounds Butter or margarine
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 Sharp cheddar cheese, shredded
\N \N Salt & pepper to taste

Drain and rinse clams, reserving juice; set aside. In a large kettle, 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 the clams and cheese; cook until cheese is melted and soup is heated through. Add reserved clam juice and salt and pepper.

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