Don't miss another issue…      Subscribe

Clam Chowder for 60

 

10

Yield

60

servings

Prep

20

min

Cook

45

min

Ready

65

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 30054% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 234mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 19g
Vitamin A 17% Vitamin C 21%
Calcium 24% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed