Deacon Clam Chowder

In 3-Wilhelmina (Bee) Garris King 1918-2007 on January 3, 2010 at 9:46 pm

4 Cans Chicken broth
1 can clam juice
10 pts clams sliced
5 lbs irish potatoes
4 nibs celery
8 chicken bullion cubes
dash of Lea & Perrin
1 cup corn meal mixed with water

Boil clams with chicken broth & boullion cubes until clams are tender (2 hrs). Add diced potatoes & cook until tender. Add wet corn meal to thicken at last. Season with Lea & Perrin & bring to boil.

I served at deacon retreats.

(Editor’s note: Grandma/Momma/Bee notes that this serves “20 deacons” and that it’s an “original — Bee.” Does her handwriting say “nibs” of celery, or “ribs?”)

  1. Grandma and I had interesting conversations about celery over the years – ie. what is a stalk of celery? A single frond or a cluster? But my guess is that if there were 5 lbs of potatoes that she meant 4 cluster/bunches of celery (which she called a stalk). I am not sure about nibs/ribs.
    This would have been a ‘clear-ish” soup – not like New England Clam chowder. Very cool that it was an original and she was very comfortable cooking for CROWDS of people – us included. 🙂

  2. You made me smile~ Thanks Carebear. 🙂 I’m sure she would have served this for me, maybe I’ll make a pot of this in the next few weeks. ?? Letcha know.

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