This clam chowder is a recipe of my Grandma's. I remember eating this as a child. When I got married and my husband and I were trying to combine our Christmas traditions, we settled on this soup as the perfect fit for our family's Christmas Eve candlelight dinner. It is especially fitting since we are raising our children in New England, home of clam chowder! I have made a few alterations from Grandma's original recipe (more clams and potatoes.....a bit less butter and half and half!) but it is essentially the same. It is simple but so creamy and delicious.
Clam Chowder
Serves 8-10
3 (6 oz.) cans minced clams
1 c. chopped onions
1 c. celery
3 c. diced potatoes
1/2 c. butter
1/3 c. flour
2 c. milk
2c. half and half
1 1/2 t. salt
1/4 t. pepper
1/2 t. sugar
Chop vegetables and place in stockpot. Drain juice from the clams and pour over chopped vegetables. Set aside clams. Add enough water to just cover the vegetables. Cook until potatoes are tender. In a separate saucepan, melt butter. Add flour, blend well and cook for 1 minute. Add milk and half and half and sir until smooth and thick. Add cream mixture and clams to undrained vegetables. Heat through.
