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Clam Chowder for 60

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Recipe

 

Yield

60 servings

Prep

20 min

Cook

45 min

Ready

65 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
30 cn clams
minced, 6-1/2 ounces clams, each
* Camera
8 cups onions
diced
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1 ½ pounds butter
or margarine
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2 cups all-purpose flour
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3 quarts milk
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3 bunch celery
sliced
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3 cups parsley leaves
minced fresh
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12 pounds potatoes
peeled and cubed
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3 pounds cheddar cheese, very old, sharp
shredded
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1 x salt and black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
3E+1 cn clams
minced, 6-1/2 ounces clams, each
* Camera
1.9 l onions
diced
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680.4 g butter
or margarine
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473 ml all-purpose flour
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3 quarts milk
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3 bunch celery
sliced
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7.1E+2 ml parsley leaves
minced fresh
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5.4 kg potatoes
peeled and cubed
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1.4 kg cheddar cheese, very old, sharp
shredded
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1 x salt and black pepper
to taste
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 30054% 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?
 

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