This easy, New England-style chowder is my Grandma Verna's recipe, who passed away a few years ago, and I always think of her whenever I make it. When we went to Boston as a family back in November, we walked FOREVER to get to this restaurant that supposedly had amazing clam chowder. Jeremy took one bite and said, "This doesn't come close to Grandma's." I think it's the curry powder that makes the difference...Grandma Verna's Clam Chowder
1/2 C diced onion
1/2 C diced celery
butter
1 8-oz. can minced clams
4 C chicken broth
1 C diced, peeled potato (peeling is optional)
1/2 C flour
1 C milk
1 C half-and-half
Dash each of thyme, salt, pepper, & curry powder
In a large saucepan, saute onion and celery in 2 TB melted butter until transparent. Add liquid from clams, chicken broth and potatoes; simmer until potatoes are tender. In a separate pan, melt 1/4 C butter and stir in flour until smooth (this is called a roux)--do not brown. Gently stir butter mixture into soup. Add chopped clams, milk, and half-and-half. Stir gently until thickened, then add thyme, salt, pepper and curry powder. Makes about 6 servings.
**This recipe is great on its own, but also lends itself well to chives, bacon bits, oyster crackers--whatever you like on your chowda...
I have a grandma Verna too! And I've been looking for a good clam chowder recipe. Thanks! --Heidi
ReplyDeleteHey I made clam chowder last night! My recipe is almost the same as yours. I add a little Worcestershire sauce as well and I think it makes it taste... chowdery :)
ReplyDeleteThis was delish! I haven't ever tried to make clam chowder before and this turned out soooooo good and wasn't at all hard (I am scared of soups most of the time). Thanks Karen!
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