Tuesday, March 19, 2013

Meatless Recipe for Lent - New England Clam Chowder

My chowder is not very thick.  You if prefer to eat your chowder thicker, just thicken it with a flour and water binder.  Heavy cream is just too heavy and not that healthy.  We served this soup with a salad and my mom's homemade croutons.


3 to 4 small cans of minced or chopped clams
1 can evaporated milk
3 cups low fat milk
1 onion, chopped
3 garlic cloves, minced
3 to 4 large potatoes, peeled and cubed
3 tablespoons butter
Salt and pepper to taste

Melt the butter in a large saucepan.  Add the garlic and onions and cook until onions are cooked.  Add the clam juice from the cans of clams.  Save the clams for later.  Add the potatoes.  Cook until the potatoes are almost done and then add the evaporated milk and low fat milk.  Simmer on low until the potatoes finish cooking. Then add the clams.  Salt and pepper to taste.

Mom's Croutons

Preheat oven to 350 degrees.

1 half baguette. (or two of the demi baguettes from Costco), cut into cubes
1/2 cup extra virgin olive oil
1 tablespoon garlic powder (the one from Costco is very good)

Blend all ingredients together in a large bowl.  Spread onto a large cookie sheet.  Bake in oven for approximately 5 to 10 minutes or until croutons are golden brown.

Serves 4.


The Ordinary Catholic said...

Catholic Mom,

Having lived in New England all my life I have to say your recipe is spot on! Sure, there are variations of NE Clam Chowder within families, locales and such, but this basic recipe is what I make each and everytime. You just can't beat it! Thanks :)

Esther Gefroh said...

Oh, mahalo nui loa! I wasn't sure if it was tradition or not to make it with bacon. :-)

The Ordinary Catholic said...

I don't make it with bacon but I know that some do. It's not wrong and it's still traditional in some circles :)

Esther Gefroh said...

Oh, good to know. Thank you.