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Clam Chowder for 60

When my mobile home park put on a "Soup Day" potluck, this is the recipe I made. Everyone agreed it tasted as good—if not better!—than the version so popular in New England.—Gretchen Draeger, Santa Cruz, California
  • Total Time
    Prep: 40 min. Cook: 45 min.
  • Makes
    60 servings


  • 30 cans (6-1/2 ounces each) minced clams
  • 8 cups diced onions
  • 1-1/2 pounds butter, cubed
  • 2 cups all-purpose flour
  • 3 quarts milk
  • 3 bunches celery, sliced
  • 3 cups minced fresh parsley
  • 12 pounds potatoes, peeled and cubed
  • 3 pounds shredded sharp cheddar cheese
  • Salt and pepper to taste


  • Drain and rinse clams, reserving juice; set aside. In a two stockpots, saute 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 clams and cheese; cook until cheese is melted and soup is heated through. Add the reserved clam juice, salt and pepper.
Nutrition Facts
1 cup: 286 calories, 19g fat (12g saturated fat), 56mg cholesterol, 307mg sodium, 21g carbohydrate (6g sugars, 2g fiber), 10g protein.

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