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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Clam Chowder (institutional size recipe) Recipe

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This recipe for Clam Chowder (institutional size recipe) is from Lines Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ c. butter or, margarine
6 strips bacon, diced
2 onions, finely chopped
3 c. flour
1 ½ gallons milk
10 large potatoes, peeled, diced, and cooked
2 large (about 2 qt. each) cans clams with juice
Scant ½ jar clam base or chicken base
Thyme
White pepper
Directions:
Directions:
Cook bacon in stockpot, do not drain. Add onion and butter, cook till onion is transparent. Stir in flour to make a roux. Add milk and clam base or chicken base, bring to a simmer. Add clams with juice, potatoes, and seasonings. If not serving immediately, remember to stir frequently to prevent burning.
Number Of Servings:
Number Of Servings:
Serves about 50 people

 

 

 

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