Mama was born on Prince Edward Island and raised in Bath, Maine.
She loved all things seafood and raised us kids to love it too.
Now my children and grandchildren all love it.
Mama made us clam chowder often.
It's really quite simple to make and is also quite economical.
A big bowl of clam chowder on a rainy day warms the heart and stomach!
Here's how I make it:
Boil 10 peeled and diced russet potatoes in salted water.
Cook until soft enough for fork to penetrate, (but not mushy and falling apart).
While the potatoes are cooking, in a 5-6 quart soup pot saute 5 or 6 strips of bacon, diced, until crisp.
Remove bacon and save until later.
To soup pot add 1 cube butter, 1 medium onion, diced, and 3-4 stalks of celery, diced.
Saute on medium low heat until the veggies are soft.
Add 1/2 cup flour to butter and veggies to made a roux.
Cook on low for about 10 minutes.
Add 3-6.5 oz. cans chopped clams with the juice.
(Unless you're lucky enough to have fresh clams!)
Add one quart whole milk, or a bit more if you prefer a more soupy chowder.
Add potatoes that have been well drained.
Season with salt and pepper to taste.
Warm on medium low until heated through
being careful not to scorch it.
Serve with oyster crackers and some hearty bread.
It's almost Friday, friends!
Have a HAPPY, HAPPY Friday
a BLESSED weekend!