Ever since I had my first bowl of New England clam chowder when we were stationed at Ft. Ord, California in 1971, I have taken great pleasure in making it. It is a tradition in this family to have clam chowder on Christmas Eve. We gather and pray, enjoy the meal and then we share our gifts. Even when we travel to visit the kids on Christmas Eve clam chowder is served. So I offer you the Keller version of...
NEW ENGLAND CLAM CHOWDER
5 medium potatoes
1 medium onion
2 cans of minced clams
2 teaspoons of salt
1/8 teaspoon pepper
1 cube margarine
1/2 cup flour
3 cups milk
2 cups whipping/heavy cream
Peel potatoes and dice into small cubes. Finely chop onion. Place in a large pot with clam juice from minced clams. Ad just enough water to cover potatoes. Bring to a boil and cook until potatoes are tender, about 15 minutes.
Add minced clams, salt, pepper, mild and cream. Make roux from melted margarine and flour. Blend hot mild from the chowder pot to roux to thin the roux's consistency and then while stirring over medium heat, add roux to chowder. Continue to stir chowder until heated through. DO NOT BRING TO A BOIL. The chowder should thicken.
Serve with salad and warm buttered French or Sour Dough bread. Chowder may be served with grated cheese if desired. Serves 6 (I usually double the recipe and make two large pots when we are all together.)
1 medium onion
2 cans of minced clams
2 teaspoons of salt
1/8 teaspoon pepper
1 cube margarine
1/2 cup flour
3 cups milk
2 cups whipping/heavy cream
Peel potatoes and dice into small cubes. Finely chop onion. Place in a large pot with clam juice from minced clams. Ad just enough water to cover potatoes. Bring to a boil and cook until potatoes are tender, about 15 minutes.
Add minced clams, salt, pepper, mild and cream. Make roux from melted margarine and flour. Blend hot mild from the chowder pot to roux to thin the roux's consistency and then while stirring over medium heat, add roux to chowder. Continue to stir chowder until heated through. DO NOT BRING TO A BOIL. The chowder should thicken.
Serve with salad and warm buttered French or Sour Dough bread. Chowder may be served with grated cheese if desired. Serves 6 (I usually double the recipe and make two large pots when we are all together.)
~~~~~
I understand how busy we all are and so if you have no time to share a recipe at this time please leave a comment about your favorite Christmas meal. May God Bless you all!!! And the Merriest of Christmases to you all!
*
*~*
*~*~*
*~*~*~*
\_/
~~~~~~
*~*
*~*~*
*~*~*~*
\_/
~~~~~~
Thanks be to God!!!
We love New England Clam Chowder...the thicker the better!!! Thanks for sharing your recipe.
ReplyDeleteHow timely for us! I am going to incorporate this into our 7 fishes!
ReplyDeleteI have only made canned clam chowder in the past. But, shhhh! don't tell. It is so very embarrassing to admit that!
Thank you for sharing.
Peggy
ps) I LOVE Perry Como so the widget on your side bar was a real treat. Now I hear Bing . . . . ahhhh, so nice.
You discovered New England clam chowder - in California? Wow. That's like discovering Cajun food in Tasmania!
ReplyDeleteAs a New Englander by birth (Boston), I have long known the delights of New England clam chowder. I turned my Italian/Hungarian wife on to it, and it's now a staple of our diet here in Western New York. (With Italian bread!)
I've even been known to enjoy a bowl while watching a Red Sox game on the television.
Ah.
By the way, Merry Christmas!
ReplyDeleteI'm happy to have this recipe, I love New England Clam Chowder (I've never been a big fan of Manhattan Clam Chowder), but I've never tried to make it myself.
ReplyDeleteI think I might try it for the New Year.
I don't know if I'll get a chance to post a recipe of my own (lots of things going on here, I guess that's expected in a big family), but I wanted to stop by to wish you a very Merry Christmas and a many Blessings in the New Year!
Love to you,
Eileen
Thank you for the Perry Como song.
ReplyDeleteGod bless.
Good Morning
ReplyDeleteThanks for the Perry Como song - happy memories! Thanks too for the recipe. I will have to try it. Happy Christmas to you and yours.
MERRY CHRISTMAS CATHY! Oh New England clam chowda....reminds me of my holidays in Boston! Bisous, Anita
ReplyDeletethis recipe sounds great. I will have to save it till winter though.
ReplyDeleteoh yumm, I do believe you just threw a hankerin on me!!
ReplyDelete