Clam Chowder for 60

When you need to feed a crowd and you need to do it well, this is your chowder.

Thirty cans of minced clams, twelve pounds of potatoes, three pounds of sharp cheddar, and a pound and a half of butter go into a kettle that could feed a small town.

The method is classic New England: saute onions in butter, build a roux, stir in milk until it thickens, then simmer potatoes and celery until tender before folding in clams and letting all that cheese melt into creamy, briny, golden soup.

This is the recipe you pull out for church suppers, reunion picnics, and neighborhood block parties.

Chef Tips

• Stir constantly when adding the milk to the roux. This prevents lumps and scorching on the bottom of the kettle.
• Do not let the chowder boil once the milk is in. A gentle simmer keeps it smooth and prevents the dairy from breaking.
• Save the clam juice from all 30 cans and add it at the end. This lets you control the saltiness and clam flavor intensity.
• You’ll need your biggest stockpot or commercial kettle for this. A standard home pot won’t cut it.