New England Clam Chowder

Sat, Sep 2, 2006

Recipes

This is a favorite of Gary Lundberg’s.  Joy makes it every Christmas Eve as a family tradition.

2 cans minced clams (6 ½ oz size) 1 cup onions, chopped fine
1 cup finely diced celery 2 cups finely diced potatoes
3/4 cup butter 3/4 cup flour
1 qt half “n” half cream 1 ½ teaspoons salt
few grains of pepper ½ teaspoon sugar

Drain juice from clams and pour over vegetables in medium saucepan;
add enough water to barely cover and simmer, covered, over medium
heat. In meantime melt butter, add flour and blend and cook a minute
or two. Add cream and cook and stir until smooth and thick using wire
whisk to blend. Watch and stir carefully as it burns easily. Add undrained
vegetables and clams and heat through. Season with salt, pepper, and sugar
to taste. Makes 8 serving.

5 Responses to “New England Clam Chowder”

  1. Lynn Jensen Says:

    My clam chowder recipe is basically the same as the one found here, but “Bratten’s”, in Salt Lake City, put 2 Tbsp. of red wine vinegar in it and it’s even better.

  2. Rachelle Clifford Says:

    Bro. & Sis. Lundberg,

    Thank you for the sheet music. Thank you for sharing your stories of faith.

    Warmest blessings,

    Rachelle

  3. Donna Harris Says:

    Thank you for the great article and ideas on faith. It is something I am going to incorporate into our family. I also appreciate the sheet music. It is beautiful.

    Sincerely,

    Donna Harris

  4. Shirley Dunne Says:

    I have basically the same recipe…to die for….except instead of celery, my recipe calls for carrots. Our family and friends love the recipe. Thanks

  5. Sydney White Says:

    We would really like the Gingerbread recipe that you used every year with your grandchildren at Christmas for Gingerbread Day with Grandma. Thank You.