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Creamy Clam Chowder with Chicken Broth

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
80 servings
Lunch Dinner New England
Creamy Clam Chowder with Chicken Broth
Ingredients
  • 1/2 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
1
Heat a small saucepan over medium heat, allowing the butter to melt and blend seamlessly. Next, add the flour all at once and continue cooking and stirring until it reaches a state of being bubbly again, signifying that the mixture has thickened.
2
Remove the saucepan from heat and set it aside for further use.
3
In a large 10-gallon pot, heat the onions and celery over medium heat until they are just tender enough. Meanwhile, place milk in a large double boiler and gently warm it over simmering water. Whisk the roux into the milk, cooking the mixture until it thickens and becomes smooth.
4
Stir in the clam juice and chicken broth into the large pot, bringing the mixture to a boil. Then, add the thickened milk and stir until it reaches a simmering state.
5
Next, stir in the heavy cream, thyme, and clams. Simmer for an additional 10 minutes, then season with salt and pepper to taste.