Description
Institutional size!
Ingredients
- 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
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 80