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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.

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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!

Ingredients:

  • 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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