10.24.2012

noah's clam chowder

Now that it's finally starting to get chilly here in the Northeast, 
I've been cooking up all my favorite cold weather comfort foods 
(remember, we already made two kinds of Chili). 

This recipe has been in my family for years.
We have it several times in the winter.  
And always on Christmas Eve.

I have no idea who the 'Noah' is to which this recipe refers.
I always, for some reason, thought it was named after Noah's Ark?  
Because he had clams on the boat? 
Yeah, I should revisit my thinking here.

Mysterious Noah aside, this is seriously easy to make.  
It's really just adding some fresh ingredients to canned soup!
It tastes like you did it all from scratch, even caught those clams yourself. 
(Do you catch clams? Or dig them? No idea. I was raised in a land-locked state)

I recommend making this up on a Sunday afternoon. 
(Note that it does take four hours to bake.)
Serve it with a lightly dressed green salad and some french bread.
Warms you up just as if you were on Noah's ark (??)

Noah's Clam Chowder
Source:  My Mom and my Aunt Kathy
Serves:  8 (or two adults for three nights if you're us.)
Total Time:  4.5 hours

Ingredients:
  • 2 cans (18.8 oz.) cans of chunky clam chowder - undiluted
  • 2 cans (10.75 oz) cans of cream of potato soup - undiluted
  • 1/4 C. unsalted butter
  • 1 can (10 oz) whole baby clams - drained and rinsed (of if you want it less clammy, use one 6.5 oz. can minced clams)
  • 1 medium onion - diced
  • 1 C. chopped celery
  • 1 quart (4 C.) half & half
  • 1/2 t. garlic salt
  • 1/2 t. cayenne pepper (or more if you like it a bit spicier)
  • 1/2 t. celery salt
  • 1 t. Lowry's Seasoned Salt
  • 1/2 t. black pepper
  • 1 T. chives for garnish (optional)

Directions:
  1. Preheat oven to 225 degrees F.
  2. Combine soups in a large dutch oven.
  3. Separately, in a medium sized skillet over medium heat, melt butter.
  4. Once butter is melted, add clams, celery, and onion and saute for 15 minutes or until tender.
  5. Add clam, celery, and onion mixture to dutch oven with the soups.
  6. Add spices and stir in half and half.
  7. Cover and bake for 4 hours at 225 degrees F.

Nutrition:  
Serving size:  1/8 total cooked
Calories:  393
Carbs:  29 g
Fat:  26 g
Protein:  11 g

Put this on your grocery list and menu for this weekend.  
You'll be very happy you did.

xoxo,
K

{all photos by me}
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