My family has been making clam chowder for our Christmas Eve supper for a long time. My mom used to make it, then my sister did. This year, I decided it was my turn to take a shot at it.
Clam Chowder
4 strips of thick sliced bacon, diced
1/4 medium-sized onion, mined finely
1 stalk of celery, minced finely
1 tsp. garlic powder
1 1/2 tsp. lemon juice
1 cube of butter
about 1 cup of flour
1 1/2 cups of half and half
2 6.5 oz. cans of chopped clams in clam juice
7 medium-sized potatoes, peeled, cubed, and boiled
2 sprigs of fresh thyme leaves
1 tsp. parsley leaves
1/4 tsp. ground sage
1/4 tsp. ground rosemary
1 tsp. orange zest
Salt and pepper
In a large soup kettle, fry the bacon, onion, and celery on medium heat. When the bacon is done, add the butter, garlic powder, thyme leaves, and lemon juice. When the butter melts completely, add approximately one cup of flour. Stir into the butter, then add the milk, the clams, and the clam juice. When it begins to thicken, turn the heat down to low. Add the boiled potatoes, parsley, sage, rosemary, and orange zest. Continuing stirring on low heat. Add salt and pepper to taste. Serve with rolls.
Do I have anything clever to add to my recipe today? Hmm. No, I don't think so. I will only wish you all a Merry Christmas and hope your holiday is full of giving and receiving, committment and contemplation, and a greater understanding of the reason for the season. Happy holidays!
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