Upon request, Nana has put the clam chowder recipe on paper. Our prayer is that you enjoy the recipe with your families as we have with our family. This is a New England recipe that Nana has personalized and simplified to make her own. As Aunt Jill made this with the kids one summer for book club, it was evident that Rebekah had spent many hours in the kitchen with Nana. When doing the butter and cream, she knew there was not nearly enough in the original recipe. Now the recipe calls for four tablespoons of butter, not one. The kids also made sure to rinse the clams six times, just like the Box-Car Children in “Surprise Island”. Everyone (even the adults) had fun sampling the final product.
- 8 ounces bacon
- 4 tablespoons unsalted butter
- 1 large onion, minced
- 1 garlic clove, minced
- 5 medium sized potatoes
- 6 cups chicken broth
- 2 tablespoons corn starch
- 2 tablespoons water
- 6.5 ounces canned minced clams
- 2 cups heavy cream
- salt and pepper to taste
- Cook bacon and drain the grease. Chop into ½-inch pieces.
- Melt butter in a large heavy pot over medium heat. Add onion and garlic; cook until tender. Add bacon and stir.
- Peel and dice potatoes. Add potatoes and broth to heavy pot. Simmer for 20-25 minutes, or until potatoes are cooked.
- Stir corn starch and 2 tablespoons water in a small bowl to form a slurry. Add slurry to broth mixture, return to a boil to thicken.
- Remove from heat. Stir in strained and rinsed clams and cream. Season to taste.
Garnish with chopped fresh chives, and serve with crackers.