Clam Chowder for 60
Yield
60 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | cn |
clams
minced, 6-1/2 ounces clams, each |
*
|
| 8 | cups |
onions
diced |
|
| 1 ½ | pounds |
butter
or margarine |
|
| 2 | cups |
all-purpose flour
|
|
| 3 | quarts |
milk
|
|
| 3 | bunch |
celery
sliced |
*
|
| 3 | cups |
parsley leaves
minced fresh |
|
| 12 | pounds |
potatoes
peeled and cubed |
|
| 3 | pounds |
cheddar cheese, very old, sharp
shredded |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | cn |
clams
minced, 6-1/2 ounces clams, each |
*
|
| 1.9 | l |
onions
diced |
|
| 680.4 | g |
butter
or margarine |
|
| 473 | ml |
all-purpose flour
|
|
| 3 | quarts |
milk
|
|
| 3 | bunch |
celery
sliced |
*
|
| 7.1E+2 | ml |
parsley leaves
minced fresh |
|
| 5.4 | kg |
potatoes
peeled and cubed |
|
| 1.4 | kg |
cheddar cheese, very old, sharp
shredded |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Drain and rinse clams, reserving juice; set aside.
In a large kettle, sauté 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.
