Recipe(tried): Original Chart House Clam Chowder

The recipe is below straight from the Chart House Manual you will need to scale.

ORIGINAL CHART HOUSE CLAM CHOWDER

2 (#5) cans Campbell's Clam Chowder (46 oz each)
1 (#5) can chopped clams, drained
1 gallon half and half
2 stalks celery, diced
2 medium potatoes, boiled, peeled and diced
1/2 cup real bacon bits
1/2 cup butter, melted
8 oz flour

Place the first six ingredients into a 2 1/2 gallon pot and slowly bring to a boil. Reduce heat and simmer until celery is soft.

To make the roux, add flour to melted butter off the heat and make paste.

Heat chowder and mix in roux, stirring constantly till mixed in and dissolved. Continue to cook for 2-3 minutes.