4 - 6 servings
How to cook Christmas Eve Clam Chowder
- 2 cans (10 ounces each) minced clams, with their juice
- 2 slices bacon, cut into 1-inch strips
- 1 medium yellow onion, peeled and chopped
- 3 medium potatoes, scrubbed, but not peeled, and diced
- 1 1/2 cups water
- 1 (8-ounce) bottle clam juice
- 1 cup half-and-half
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons minced parsley
- Cook the bacon in a 3-quart saucepan over moderately high heat until crisp - about 5 minutes. Using a slotted spoon, remove the bacon to paper toweling to drain. Set aside.
- Reduce the heat to moderate, add the onion to the bacon drippings in the saucepan, and cook, uncovered, for 5 minutes, or until soft.
- Add the potatoes and water. Cover and simmer for 15 minutes, or until the potatoes are tender. Meanwhile, drain the liquid from the clams into a mixing bowl; reserve the clams. Add the bottled clam juice and half-and-half.
- When the potatoes are done, remove the pan from the heat. Using a wire whisk, blend in the flour until smooth, then stir the clam-juice mixture into the saucepan. Cook, stirring, over moderate heat until thick and bubbly - about 1 minute.
- Add the clams, salt and pepper, and simmer, uncovered, for 5 minutes. DO NOT LET THE SOUP BOIL or it may curdle.
- Sprinkle each serving with some of the parsley and the reserved bacon.
- Serve the Christmas Eve Clam Chowder hot with crusty bread.
The Christmas Eve Clam Chowder recipe is delicious, simple, and really easy to cook. This Clam Chowder dish is usually served on Christmas Eve and Christmas morning.
This recipe for Christmas Eve Clam Chowder serves/makes: 4 - 6 servings
The Christmas Eve Clam Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Soup/Stew