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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 60 |
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Clam Chowder for a Crowd is a very popular dish at church camp and our family reunion, notes Mrs. Lynn Richardson of Bauxite, Arkansas. It has a thinner broth than most chowders but is very flavorful, she confirms. Ingredients:
10 quarts water |
3 tablespoons salt |
8 pounds red potatoes, peeled and cubed |
6 large onions, chopped |
1 cup butter, cubed |
4 large carrots, grated |
16 cans (6-1/2 ounces each) chopped clams |
3 cans (12 ounces each) evaporated milk |
1/2 cup minced fresh parsley |
1 to 2 tablespoons pepper |
2 pounds bacon strips, cooked and crumbled |
Directions:
1. In two stockpots, bring water and salt to a boil. Carefully add potatoes; cook until tender (do not drain). In another large pan, saute onions in butter until tender. Add onions and carrots to potato mixture; heat through.
2. Drain clams if desired. Add the clams, milk, parsley and pepper to vegetable mixture; heat through. Just before serving, stir in bacon. Yield: 60-65 servings (1 cup each).
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