Mom’s Famous Clam Chowder

by Sara Brimhall

Field Kitchen Manager

Christmas was always magical in the Hacking household. The tree was up right after Thanksgiving, along with boxes of holiday decorations. The seasonal bustle included homemade treats given to teachers, neighbors, and friends, and a slew of music concerts, school programs, and dance performances. Christmas Day started with a visit to Grandma’s where we ate a crepe breakfast and then, later, a big turkey dinner with homemade pies and Grandma’s soft buttery rolls. As much as I loved all those celebrations, I looked forward most to the quieter Christmas Eve.

It evolved as we grew. The bathrobes and tinsel halos were traded for a modest quiet reading of Luke. Decorating homemade gingerbread men was simplified to storebought treats. But one thing that never changed was Mom making my favorite, her homemade clam chowder.

 

Mom’s Famous Clam Chowder

 

Ingredients

• 2 cups raw potatoes
• 1 cup onion, diced
• 1 cup celery, chopped
• ⅓ cup carrots, chopped
• ½ cup butter
• 5-7 Tbsp flour
• 2 tsp salt
• ⅛ tsp pepper
• 1 qt whole milk
• 1 (13 oz) can evaporated milk
• 2 cans chopped or minced clams, do not drain

Instructions

1. Boil potatoes, onion, celery, and carrots in salted water until tender, then drain.
2. Melt butter in a pan. As you stir, slowly add flour and cook until bubbly. Add salt and pepper
3. Keep stirring as you slowly add whole milk and evaporated milk.
4. Add softened vegetables and clams. Be sure to not drain the clams first.
5. Simmer 1-2 hours.