"The belly rules the mind."--Spanish Proverb

Christmas Eve Clam Chowder Recipe

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This recipe for Christmas Eve Clam Chowder, by , is from The Schulz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Schulz

Category:
Category:

Ingredients:  
Ingredients:  
Cup butter, divided
2 onions, chopped
4-5 medium potatoes, peeled and chopped
2 cups or more chicken broth
cup flour
1 cup milk
1 can evaporated milk
1 tsp sugar
tsp pepper
tsp thyme
32 oz clams and juice
4-5 slices of bacon

Directions:
Directions:
Fry bacon and set aside. In the same pan with about 1/2 T. of drippings and 1/2 cup of butter, fry onions until softened. Add potatoes and Chicken broth. Simmer covered until just tender, not mushy.
In a separate pan melt 1/4 cup butter, add flour and cook for 1 minute, stirring constantly. Add sugar, salt, pepper, and thyme. Add 1 cup milk, stir until thickened. Add clams and juice to potato mixture, then add white sauce, evaporated milk and chopped bacon. Heat all the way through.
This is best if it is refrigerated for a day or two before reheating and eating.

Personal Notes:
Personal Notes:
This has been the Christmas Eve meal for our family for at least 30 years! It was adapted by Penny from a recipe by Rose Phafenburger, a resident at Valley West RetirementCcenter. Penny and Kerrie Sholian would make this for the residents because the kitchen didn't serve shell fish.

 

 

 

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