I made mine for a friends wedding once (never again!)... 120+ people!
Used a turkey fryer for the pot and a (new, cleaned) axe handle for stirring!
Used 144 Quahogs! That's a lot of clams to open! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Good tip I have found for opening fresh chowder clams...
Partially freeze them before opening...
that way they open easily, and you don't lose any of the clam juice, cause it's frozen!
and they are easier to chop...
Unfortunately, I learned this after the wedding... <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" />

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