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Clam Chowder For 60 Recipe

by Global Cookbook

Ingredients

30 can Chopped clams (6-1/2 ounce each) 8 c. Diced onions 1 1/2 lb Butter or possibly margarine 2 c. All-purpose flour 3 quart Lowfat milk

3 bn Celery, sliced 3 c. Chopped fresh parsley 12 lb Potatoes, peeled and cubed 3 lb Sharp cheddar cheese, shredded Salt & pepper to taste

Directions

1. Drain and rinse clams, reserving juice; set aside. In a large kettle, saute/fry onions in butter till tender. Add in flour; stir to create a smooth paste.
2. Gradually add in the lowfat milk, stirring constantly till slightly thickened (don't boil). Add in celery, parsley and potatoes and cook till tender, about 45 min. Add in the clams and cheese; cook till cheese is melted and soup is heated through. Add in reserved clam juice and salt and pepper.

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