Clam Chowder For 60

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Servings: 60 Difficulty: Intermediate
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A creamy, hearty New England-style chowder loaded with tender clams, potatoes, and sharp cheddar.
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This massive batch of Clam Chowder is the ultimate crowd-pleaser for large gatherings, banquets, or community events. It features a rich, velvety base created by a classic roux of butter and flour, gently thickened with milk. The broth is packed with tender chunks of potatoes, aromatic celery, and sweet onions, creating a comforting texture that feels like a warm hug. The star ingredient, minced clams, adds a distinct briny sweetness that balances the richness of the melted sharp cheddar cheese. This dish is savory, satisfying, and deeply traditional. It’s perfect for cold-weather celebrations or when you need to feed a large group with a single, impressive pot. Simple to scale and easy to enjoy, this chowder brings home-style comfort to any table.

Clam Chowder for 60 recipe image
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Clam Chowder For 60

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 60 Calories: 6639.9

Description

This massive batch of Clam Chowder is the ultimate crowd-pleaser for large gatherings, banquets, or community events. It features a rich, velvety base created by a classic roux of butter and flour, gently thickened with milk. The broth is packed with tender chunks of potatoes, aromatic celery, and sweet onions, creating a comforting texture that feels like a warm hug. The star ingredient, minced clams, adds a distinct briny sweetness that balances the richness of the melted sharp cheddar cheese. This dish is savory, satisfying, and deeply traditional. It&# 226;ÂÂs perfect for cold-weather celebrations or when you need to feed a large group with a single, impressive pot. Simple to scale and easy to enjoy, this chowder brings home-style comfort to any table.

Ingredients

Directions

  1. Drain the cans of minced clams, reserving the liquid in a separate container; rinse the clams briefly if desired and set aside.
  2. In a very large stockpot or kettle, melt the butter or margarine over medium heat.
  3. Add the diced onions and sauté until they are soft and translucent, about 5-7 minutes.
  4. Sprinkle the all-purpose flour over the onions and stir constantly to form a smooth paste (roux), cooking for 1-2 minutes to remove the raw flour taste.
  5. Gradually pour in the milk while whisking or stirring vigorously to prevent lumps; continue stirring until the mixture thickens slightly, but do not let it boil.
  6. Add the sliced celery, minced fresh parsley, and cubed potatoes to the pot.
  7. Bring the mixture to a simmer and cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 45 minutes.
  8. Reduce the heat to low and add the reserved clams and shredded sharp cheddar cheese.
  9. Stir gently until the cheese is fully melted and the soup is heated through, being careful not to boil the milk after adding cheese.
  10. Pour in the reserved clam juice and season with salt and pepper to taste; serve immediately.

Nutrition Facts

Servings 60

Amount Per Serving
Calories 6639.9kcal
% Daily Value *
Total Fat 285.2g439%
Saturated Fat 123.2g616%
Cholesterol 1124.7mg375%
Sodium 26717.9mg1114%
Total Carbohydrate 489.6g164%
Dietary Fiber 42.6g171%
Sugars 85.3g
Protein 515.3g1031%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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