New England Clam Chowder Recipe - for Christmas Eve!

 

Clam chowder on Christmas Eve has been a tradition at our home for many years. Although our Christmas celebration has changed from the time our kids were little, it is nice to have some things the same, like this great clam chowder. This recipe is one I made from guessing at the ingredients in a clam chowder I enjoyed years ago in Massachusetts.

It seems that this recipe used to require many more steps, but now I've got it fine tuned and pretty easy to make. It's not just for Christmas Eve, so it would make a great New Year's Eve meal also. The Christmas dishes had belonged to my mom.

Don't blame me for the knife and spoon placement.

Judy's Clam Chowder:

10 slices of hickory-smoked bacon, fried crisp, broken into tiny pieces

Hormel® Natural Choice® ham can be substituted for the bacon. It has no preservatives and is 100 percent natural with no artificial colors or flavors, and no added nitrites or nitrates and is gluten free.

4 small potatoes, skin on, diced
3 small carrots, diced

4 ribs of celery, minced
1 med. onion, minced
1 Carmen red pepper or red bell pepper (sweet), diced
1 jalapeno pepper, minced

3-4 cans of clams. Do not drain. If minced, use as is. If chopt, run through food processor first. This is simply a preference. I don't like big, rubbery hunks of clam. Ew!!!Also, I prefer Gorton's brand.

2 quarts of whole milk
3/4 c. flour

1 bay leaf, broken in pieces
1-2 t. thyme (I used 2 t.)
black pepper
sea salt to taste

Open 3-4 cans of clams, pour all (incl. juice) into saucepan. Add potatoes and carrots and cook til they are just tender, not mushy.

In a skillet, saute celery, onion, peppers in a couple T. butter until tender.

In a separate bowl, whisk flour into a couple cups of the milk. Add remaining milk little by little, whisking as you add so there are no lumps.

Pour all (including the liquid from the potato/carrots/clams) into my large Martha Stewart stainless steel pot which doesn't let anything stick on the bottom. Heat on Low, stirring. Add seasonings.

Bring to near boil, but DON'T BOIL. At this point, you can then cool the chowder and keep refrigerated overnight OR (if you're going to eat in a couple hours,) let sit covered, then bring back to temperature and serve.

A great accompaniment to my clam chowder: popovers 

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New England Clam Chowder

 

Clam chowder on Christmas Eve has been a tradition at our home for many years. This year was no exception. Although it had been a strange week because of my dad's funeral, it was nice to have some things the same, like this great clam chowder. This recipe is one I made from guessing at the ingredients in a clam chowder I enjoyed years ago in Massachusetts.

It seems that this recipe used to require many more steps, but now I've got it fine tuned and pretty easy to make. It's not just for Christmas Eve, so it would make a great New Year's Eve meal also. The Christmas dishes had belonged to my mom.

Don't blame me for the knife and spoon placement.

Judy's Clam Chowder:

10 slices of hickory-smoked bacon, fried crisp, broken into tiny pieces

Hormel® Natural Choice® ham can be substituted for the bacon. It has no preservatives and is 100 percent natural with no artificial colors or flavors, and no added nitrites or nitrates and is gluten free.

4 small potatoes, skin on, diced
3 small carrots, diced

4 ribs of celery, minced
1 med. onion, minced
1 Carmen red pepper or red bell pepper (sweet), diced
1 jalapeno pepper, minced

3-4 cans of clams. Do not drain. If minced, use as is. If chopt, run through food processor first. This is simply a preference. I don't like big, rubbery hunks of clam. Also, I prefer Gorton's brand.

2 quarts of whole milk
3/4 c. flour

1 bay leaf, broken in pieces
1-2 t. thyme (I used 2 t.)
black pepper
sea salt to taste

Open 3-4 cans of clams, pour all (incl. juice) into saucepan. Add potatoes and carrots and cook til they are just tender, not mushy.

In a skillet, saute celery, onion, peppers in a couple T. butter until tender.

In a separate bowl, whisk flour into a couple cups of the milk. Add remaining milk little by little, whisking as you add so there are no lumps.

Pour all (including the liquid from the potato/carrots/clams) into my large Martha Stewart stainless steel pot which doesn't let anything stick on the bottom. Heat on Low, stirring. Add seasonings.

Bring to near boil, but DON'T BOIL. At this point, you can then cool the chowder and keep refrigerated overnight OR (if you're going to eat in a couple hours,) let sit covered, then bring back to temperature and serve.

A great accompaniment to my clam chowder: popovers




Chowder recipe serves 8.

This post is linked to Tempt My Tummy Tuesday
and Tasty Tuesday Parade of Foods
and Tuesdays at the Table
and Home and Family Friday