Mmmmmm.......Chowder!

When I was a little girl, my family would all congregate at my Grandma Betty's house for a special Christmas Eve party.  We would swap gifts, occasionally Santa would make an appearance and it was always a great time.  The thing I remember most however is the food!!  Go figure!  Anyway, one year my Aunt Jackie thought it would be a great idea to add clam chowder to our yearly Christmas Even menu.  It's one of the only times during the year I remember eating it, so it was always special.  I have kept that tradition going with my little family as well, but we like to eat it throughout the year.  This is the recipe my Grandma Betty would always use.

Clam Chowder

1 Cup minced Onions

1 Cup diced Celery

2 Cups diced Potatoes

3-4 Cans Clams (I use a mixuture of minced and chopped)

2 TBSP Red Wine Vinegar

1 1/2 tsp. Salt

Pepper to taste

3/4 Cup Butter

3/4 Cup Flour

1 quart Milk

1 pint cream

Open clams and squeeze juice over vegetables.  Add vinegar, salt and pepper.  Add just enough water to cover the vegetables (you won't be draining the water).  Simmer until veggies are tender. 

In a separate pan, melt butter and add flour.  Add clams to mixture.  Mix in milk and cream.  Heat through.  Add to vegetables and boil until it thickens to your liking. 

Hints:

I typically use more potatoes than it calls for.  I like my chowder to be chunky.  Play with your recipe until you find the right amount for you.

I tend to buy half and half instead of combining milk and cream.  Either way works great.  It's basically the same thing but with the half and half you only have to measure one thing!   

Comments

[Mom]

Love this recipe. Way to go Lu. Love to all

[Kimberly]

What would happen if you leave the clams out and really increase the potatoes..... :)

[Lisa Brown]

I remember eating this when we had you guys over for Christmas Eve a few years ago - so yummy!