This is a chowder that my sister and her husband make every year on Christmas Eve for dinner. Why? I do not know but I’m glad that they do.

Check out what our pals over at RB And Mandy had to say about this recipe:

This chowder looks simple, and it is, but it’s surely comforting and delicious thanks to a balance of good ingredients. Despite the simplicity of a good chowder it’s not hard to find a plenty of lousy restaurant chowders killed with cream and potatoes, light on the clams. At home, fresh or frozen clams are preferable to the canned variety. Even here in Nashville we can sometimes find fresh clams in the seafood section. And one last vital tip: be sure the chowder crackers are fresh. Stale crackers kill the whole deal.

You’ll find that you’ve hit the gold mine of clams in this chowder.

Ingredients

1 medium onion, chopped

Spoonful of bacon grease or 2 tablespoons oil

2 ribs celery, chopped

4 medium red potatoes or 2 large Russet (baking) potatoes, peeled

1 bottle (about 12 ounces) clam juice

2 pints chopped clams and their juice

Instructions:

In a medium soup pot saute the onion in the grease or oil over medium heat until just tender, 5 to 7 minutes. Add the celery and cook until the vegetables are tender. Add the potatoes and clam juice. Add enough water to cover and bring to a boil. Simmer until the potatoes are tender. Just before serving add the clams and heat the chowder through gently. Add additional water, if it seems too thick. Makes about 6 servings.

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Quick Tip: Serve with oyster crackers or crusty bread.

Thank you RB And Mandy for this delicious recipe!