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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
80
Yield:
5 gallons
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan over medium heat, melt butter. Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges. Remove roux from heat and set aside.

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  • In a 10 gallon pot over medium heat, cook onions and celery until just tender. Meanwhile, place milk in a large double boiler and cook slowly over simmering water. Whisk in the roux and cook the milk until thickened, stirring frequently.

  • Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper.

Nutrition Facts

281 calories; protein 28.5g; carbohydrates 11.1g; fat 13g; cholesterol 108.1mg; sodium 352.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/22/2008
needs potatoes for sure definatly needed to be scaled back. But the idea of thickening with a roux was such a brilliant idea. I use a roux to think all my gravys but never thought to use it in my chowder. Read More
(13)

Most helpful critical review

Rating: 2 stars
11/19/2009
the taste of the chowder is good but I had to do a lot of guesing as how to make it. there are steps left out as how to put every thing together. The portions of the ingredients is not correct eighter the amt. of butter with flour is not right because 1 1/2T flour to 23/4 butter is not enough to make a rue for thicking purpose is still far to wartery I even addes extra and it still didn't work at the end had to thinken soup with some cornstartch and water. All in all will not use this one again Read More
(8)
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
09/22/2008
needs potatoes for sure definatly needed to be scaled back. But the idea of thickening with a roux was such a brilliant idea. I use a roux to think all my gravys but never thought to use it in my chowder. Read More
(13)
Rating: 2 stars
11/18/2009
the taste of the chowder is good but I had to do a lot of guesing as how to make it. there are steps left out as how to put every thing together. The portions of the ingredients is not correct eighter the amt. of butter with flour is not right because 1 1/2T flour to 23/4 butter is not enough to make a rue for thicking purpose is still far to wartery I even addes extra and it still didn't work at the end had to thinken soup with some cornstartch and water. All in all will not use this one again Read More
(8)
Rating: 3 stars
08/29/2002
the recipe was quick to make tasted good but was missing the potatoes. Read More
(8)
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Rating: 2 stars
04/10/2006
This recipe seems fine except for the fact that the chicken broth mentioned in the ingredients does not seem to be required in the cooking instructions. is a little mystery. Read More
(4)
Rating: 2 stars
03/02/2012
Scaled recipe down because 80 servings would've been way too many left overs. Butter/flour amounts are off directions don't include the chicken broth there was too much celery compared to the onion. Along with red potato I also added some shredded carrot because I had half of a large carrot to use up. I found the chowder to be a bit thin and we were not impressed with this recipe though because of my additions it was nice and chunky. Not bad but not for us. Thanks for the try. Read More
(3)
Rating: 5 stars
09/03/2018
came out great espically since I used fresh clams & juice. My husband loved it! Read More
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