Chef

Administrator
Staff member
30 6 1/2-oz cans minced clams
8 cups diced onions
1 1/2 pounds butter or margarine
2 cups all-purpose flour
3 quarts milk
3 celery bunches, sliced
3 cups minced fresh parsley
12 pounds potatoes, peeled and cubed
3 pounds sharp cheddar cheese, shredded
salt and pepper to taste
Servings: 60
1. Drain and rinse clams, reserving juice; set aside.

2. In a large kettle, 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 the clams and cheese; cook until cheese is melted and soup is heated through. Add reserved clam juice and salt and pepper.
 
Top