Yellowstone Clam Chowder

When the aspen leaves turn gold in the fall, it is the signal to move the cattle down out of the mountains before the first snow flies. The work is hard, but enjoyable, especially when you get down to the few animals who refuse to be found. A friend of mine once made the analogy that “its just like hunting elk, only you have to bring them in alive.” Since the crews used to gather often number ten or more you need enough to feed a lot of people, and this recipe fits the bill for
gathering crews or holiday parties.
7 - 16 oz cans white potatoes
5 lb diced ham
2 large onions
1 gallon milk
1/4 lb butter
5 - 12 oz cans evaporated milk
11/2 lb muenster cheese
1 bunch celery
2 cloves garlic
1 Tbl black pepper
4 bay leaves
Chop onion and sliver garlic into small pieces. Sauté onion and garlic in butter until clear. Chop celery while onion and garlic are sautéing.
When onion and garlic are clear, add remaining ingredients, reserving cheese. Cook over medium heat for 35 minutes, stirring every five minutes, making sure soup does not boil. While soup is cooking grate cheese. After soup has been cooking thirty minutes, stir in the cheese and continue cooking until cheese has melted.
Makes approximately two gallons.

This recipe is an excerpt from my cookbook The Gourmet Cowboy, available on Amazon