Christmas Eve Clam Chowder

This is a second-generation Woodford family recipe, passed down by my father.  He made clam chowder every Christmas Eve and we’re going to carry on the tradition.

Ingredients

• 1/2 lb bacon
• 4 carrots
• 1 med onion
• 3 or 4 potatoes
• 1 cup celery
• 12 oz frozen shrimp (51/60 or 41/50 count, peeled & deveined, no tail)
• 1 can evaporated milk
• 1 can white cream of mushroom soup
• 1 1/2 cups whole milk
• 1 can minced clams, w/juice
• 1 can sliced mushrooms
• 2 tsp salt
• pepper to taste
• 1 tsp thyme

Directions

Fry bacon and crumble; set aside.  Chop carrots and onion and puree in a blender, adding a small amount of water.  Cube potatoes, dice celery, and sauté in the bottom of a large pot with the pureed carrots and onions, adding a little bacon grease, until potatoes and celery are cooked but still firm.  Add all the other ingredients, except the thyme.  Simmer (don’t allow to boil) for at least 10 minutes.  Add thyme.  Add bacon just before serving, and serve the chowder with good crusty bread.

Notes

We doubled the recipe to prepare the pot of chowder in the photo.  To double or triple, double or triple all ingredients except salt, which you should add to taste.

Looking for a good pre-chowder appetizer?  Try boiling large shelled shrimp in beer, water, and Old Bay Seasoning, serving with sliced lemon and cocktail sauce for dipping.

If you enjoy cooking for friends, be sure to check out my Half-Mind Cookbook.