Clam Chowder for 60

Directions

• Drain and rinse clams, reserving juice; set aside. In a two stockpots, 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 clams and cheese; cook until cheese is melted and soup is heated through. Add the reserved clam juice, salt and pepper.