I don't know why we had clam chowder for our tree trimming party in 1989 but we did and it started a tradition. Perhaps it isn't a tradition for the whole family since my daughters don't seem to like sea food as much as Cliff and I. It seems to me that that year we also started eating tourtière as one of our pre-Christmas treats. Below is our chowder recipe:
Ingredients
1/4 C butter
2 medium onions, finely chopped
1/2 C flour
1 litre semi-skimmed milk
3 medium potatoes
1/4 t salt
1/4 t pepper
1/4 t thyme
2 5 oz cans of baby clams
1. Melt butter. Sauté onion till transparent and fragrant. Don't brown. Add flour and cook on a low heat for 5 minutes.
2. Whisk in milk. Add parboiled potatoes and spices. Bring to boil, then simmer for 20 minutes or till the potatoes are tender.
3. Add clams and juice. Reheat at serving time. Garnish with croutons, bacon pieces and chopped onions.
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2 comments:
Were you in Fergus or Cyprus for Christmas 1989. I think Fergus.
It was Fergus!
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