Sunday, March 27, 2011

Weekend Recipe : New England Clam Chowder

Since my husband and I both grew up in southeastern New England  (Him in East Providence, RI ; me in Somerset, MA), we're chowda snobs.  No flour.  Lots of milk, butter, potatoes, and clams  (One might think that last one is a "duh" item, but you'd be surprised at what we've seen called clam chowder!).  Here's what I make :

1/2 C diced onion
1/2 C diced celery
1/4 C butter
2 cans chopped clams  (or 1 C chopped, boiled quahogs if you're in MA or RI)
3 C chicken broth
1 C clam juice
1 C diced, unpeeled potatoes
2 C whole milk
Dash each ~ salt, pepper, thyme

Saute onion and celery in butter until soft.  Add broth, juice, and potatoes and simmer about 20 minutes.  Add clams, milk, and spices and simmer until hot  (not boiling).  Serve with oyster crackers or corn bread.

Clams have tons of minerals, including sodium, which foks with CF need extra amounts of.  And you can't beat milk and butter for calories, fat, and protein  (Well, peanut butter and cheese, but not in soup!).

Again, this is another acceptable meal for Lenten abstinence that does not seem like a sacrifice at all. . .

6 year old Ambrose catching up on his spiritual reading!

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