My sister and her husband dug up a bunch of large clams from the beach down by their summer home in Delaware and brought them up here to N. E. PA for my dad and I. So I made sure to steam a dozen for my son yesterday and another dozen for my father today. The remaining 2 dozen I will steam and make New England Clam Chowder tomorrow. I froze the clams as they instructed and I will steam them directly from the freezer tomorrow. The recipe for this chowder is very similar to my own Kielbasa Corn Chowder recipe. I found A New England Clam Chowder recipe on the internet of course. Tomorrow I will use my own recipe and replace the kielbasa with clams and omit the bacon they call for in this recipe.
LORRAINE’S KIELBASA CORN CHOWDER
1 Ring Kielbasa. (I used Hatfield)
1 to 1 and1/2 Cup diced Onion
1 to 1 and 1/2 Cup thin sliced Celery
3-4 Cups Corn Fresh off the cob is best
3-4 Cups Yukon Gold Potatoes cut in 1/2 ” dice (They cook up firmer, hold their shape)
3-4 Cups Chicken Broth (I use water and Better Than Bullion Chicken)
2 Cups Whipping Cream
2 cloves Garlic minced
2 TB Butter
3 TB Flour
1 Tsp Salt
1/2 tsp Pepper
1 tsp Seasoned Salt
Quarter the kielbasa lengthwise and cut in thin slices, brown in a skillet, and add to the broth in the pot or crock pot.
Saute onion and celery until softened, then add that, also the corn and diced potatoes and season to your likeness. Cook until potatoes are tender.
Add the whipping cream and heat up before making the butter rue and stirring it in to thicken the broth.
This recipe is so good that the soup was one of the few to sell out at the soup sale! I made the soup 2 days before selling it, so the flavors could ripen.