New England Clam Chowder III


Institutional size!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
5 gallons


  • ½ cup butter

  • 1 cup all-purpose flour

  • 8 onions, chopped

  • 2 bunches celery, chopped

  • 1 gallon milk

  • 18 (16 ounce) cans minced clams, drained with juice reserved

  • 4 quarts chicken broth

  • 2 quarts heavy cream

  • 2 tablespoons chopped fresh thyme

  • salt and pepper to taste


  1. 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.

  2. 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.

  3. 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 (per serving)

281 Calories
13g Fat
11g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 80
Calories 281
% Daily Value *
Total Fat 13g 17%
Saturated Fat 7g 35%
Cholesterol 108mg 36%
Sodium 352mg 15%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 29g
Vitamin C 24mg 119%
Calcium 173mg 13%
Iron 28mg 158%
Potassium 775mg 16%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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