For Christmas Eve supper, maybe choose a chowder

A recent trip “back East” for our wedding anniversary reintroduced me to chowder. I had chowder every day or night.

Since returning my rediscovery has been a culinary love affair I’m happy to share with thoughts that perhaps it may be exactly the perfect main dish for Christmas Eve supper.

As for the chowder, let us be quite specific from the start. I mean the creamy chowder made with clams, potatoes and cream…with dozens of variations on that theme.

In fact, this week I was going to make just plain clam chowder. However, creativity and availability took over and the chowder ended up quite different and delicious as I’ve ever concocted. Thankfully, I’ve learned to take a few notes as I go so I can share my inspiration with you.

My husband, expecting “just chowder,” took one bite and said, “This is good.” I trust you might have the same gustatory reaction.

For the record, the “Good Housekeeping Great American Classics Cookbook” says, “The name of this signature dish, New England Clam Chowder, is derived from the French word ‘chaudière’ (‘large cauldron’). As the story goes, Bretons always threw their daily catch into cauldrons to make communal stew.

This custom traveled from Newfoundland to Nova Scotia and down into New England, where white clam chowder remains a staple today.”

For the authentic clam chowder, I would encourage you to buy fresh clams. If you find fresh ones shucked and ready to go, go for it. If not, for Christmas Eve, I’d suggest the simplest, fastest, easiest way to go: canned clams.

Andy Delgadillo of the Dairy Department has been named Employee of the Month for December by Major Market.

Landlubber’s New England Clam Chowder

Here is a simple basic recipe for Clam Chowder adapted from “Betty Crocker’s Cooking American Style: A Sampler of Heritage Recipes.”

½ cup chopped onion

¼ cup cut-up bacon or lean salt pork

2 cans (8 oz. each) minced clams, drained (reserve liquid)

1 cup finely chopped pared uncooked potatoes

½ tsp. salt

Dash of pepper

2 cups whole milk*

Cook and stir onion and bacon in a 2-quart saucepan until onion is tender and bacon is crisp. Add enough water, if necessary, to reserved clam liquid to measure 1 cup.

Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling.

Cover and cook until potato is tender, about 15 minutes. Stir in milk, heat until hot, stirring occasionally. 6 servings.

*Some light cream may be used in place of milk. Do not allow liquid to boil.

Bell’s Seafood and Vegetable Chowder

This clam, shrimp and vegetable chowder was created innocently enough and it was very good. It has a rich golden color, is satisfying and simple and makes use of a well seasoned ready-to-heat clam chowder from a can. All of this makes it an ideal choice for a Christmas Eve supper entrée.

Our family prefers our chowders to be thick. To make the chowder thinner, use clam juice, cream or milk.

2 ribs celery, finely diced

1 onion, finely chopped

2 tbsp. butter

1 bottle clam juice

6-8 small red potatoes, unpeeled and cut into large dice

1 tsp. thyme

Salt

Pepper

2 carrots, shredded

2 cans clams with liquid

2 cans ready-to-heat Progresso clam chowder

½ lb. cooked shrimp

½ cup canned corn

½-1 cup light cream

Additional milk, clam juice or cream to thin chowder

Sauté celery and onion in butter in a 4-qt saucepan. When onion is golden, add clam juice, potatoes, thyme, salt, pepper and shredded carrots. Cover and cook over low heat until potatoes are tender.

Add clams (with liquid), both cans ready-to-eat clam chowder, shrimp, corn and cream. Heat just to serving temperature. Taste and adjust seasonings.

Makes 6 to 8 servings.