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Changes & New England Clam Chowder

January 11, 2012

Choir practice tonight will be led by our new interim director, our talented organist, since our beloved director has taken a position as worship leader in another city.

Fisk 134 Organ

What did Yoda say? “Always in motion, the future.” Nothing stays the same.


New England Clam Chowder

One of DH’s favorites, & since our interim is a graduate of a Connecticut university, it’s appropriate. A bit of trivia in honor of our interim: The nicknames “Elis” (after Elihu Yale) & “Yalies” are often used, both within & outside Yale, to refer to Yale students, & it continually shows up in crossword puzzles!


  • 4 slices good Bacon, diced
  • 1 1/2 cups chopped Onion
  • 1 1/2 cups Water
  • 4 cups peeled, cubed “waxy” Potatoes (1 1/2 cups per pound of potatoes approximately); Why waxy? It will hold it’s shape in the chowder.
  • 1 1/2 teaspoons Sea Salt
  • 3 cups Half-and-Half or Coconut Cream (I use this to be dairy-free, the fact that it tastes delicious is just a bonus!)
  • 3 Tablespoons Butter or Coconut Oil
  • 2 (10 ounce) cans Minced Clams
  • White Pepper to taste
  • Instructions:

  • Place diced bacon in large stock pot over medium-high heat; Cook until almost crisp; add onions; Cook 5 minutes.
  • Stir in water, potatoes & season with salt.
  • Bring to a boil; Cook uncovered for 15 minutes, or until potatoes are fork tender.
  • Pour in half-and-half & butter.
  • Drain clams, reserving clam liquid.
  • Stir clams & 1/2 of the clam liquid into the soup.
  • Cook for about 5 minutes, or until heated through. Do not allow to boil.
  • Add pepper to taste.
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