
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.)
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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!
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Thanks be to God!!!




