Christmas Eve is my favorite day of the year because of our families Christmas Eve Tradition. We make A LOT of appetizers and a BIG pot of Clam Chowder and eat our fill, or past it. Then we sit down together, open one present, and, after all the excitement, watch Mel Brook's Young Frankenstein. While reciting all the lines to the movie, we might even have another bowl of this life changing Clam Chowder.
Disclaimer: This is the only recipe I still use cans for, as I just can't find it in myself to mess with tradition. Perhaps one day I'll try it, but for now I think it's fine.
Ingredients:
- 9 cups water
- 10 medium potatoes, peeled and chop into small pieces
- 2 tablespoons olive oil
- 16 oz Hot Italian Sausage
- 1 medium yellow onion, diced
- 1 package Bear Creek Potato Soup mix
- 4 5 oz cans minced or chopped clams, save liquid from one can (We like the bigger clams and use chopped, if you like smaller pieces, get minced)
- 30 pieces cooked shrimp, peel tails off and cut into thirds
- 1 16 oz can sweet corn
- Salt and pepper to taste
- Cayenne pepper to taste (optional)
Instructions:
1. In a large pot, add water and small pieces of potato. Bring water to a boil and cook the potatoes until the pieces can be pierced with a fork, but not so long that they fall apart.
2. While the potatoes are cooking, heat olive oil in a medium skillet. Add Italian Sausage and onions to the skillet and cook until the sausage is no longer pink.
3. Remove the potatoes from the the water and place in a bowl, but save the potato water. While the water is still hot, add in the Bear Creek Potato Soup mix. Whisk the soup until there are no more chunks.
4. Add the shrimp, corn, and sausage to the chowder and mix the ingredients together. You will also add the clams, making sure to add the liquid from at least one can.
5. Season the chowder with salt, pepper, and cayenne pepper. Add a little at a time of each to make sure you like the taste.
6. When it's almost time to serve the chowder, add in the potatoes to heat them with the soup.
7. Ladle the chowder into serving bowls and serve with Tabasco and Yeen's Famous Garlic Bread.
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