During my recent adventures back to Buffalo, I picked up some of my Grandma Huber’s recipes including this one for her popular clam and corn chowder. Yumola! It’s sooooo good! I made a batch of the milk-based chowder over the weekend and modified the recipe slightly to healthify it.
Also during my visit back to Buffalo I gathered up tons of family photos, some of which I never saw before. Pictured above are my Grandpa and Grandma Huber from 1968, two years before I was born. Although I met my grandfather I didn’t get to know him. He passed away seven months after I was born.
Enjoy the recipe and let me know if you modify it.
My Version of Grandma H.’s Clam and Corn Chowder
1 Large Onion Diced
1 Cup Diced Potato (recipe called to peel it but I kept the peel on)
1 Cup Diced Celery
2 Cans of 10 oz Clams
1 Can of 15.25 oz Whole Corn Kernels
1/2 Cup Butter (margarine can be substituted)
1/4 Cup Flour
1 1/2 tsp. salt
1 tsp pepper
1/2 tsp garlic powder
1 Cup Plain Greek Yogurt (I used Chobani)
- Combine the onion, potato and celery in a pot. Cover with water and cook until tender.
- Drain off water and set the vegetables aside.
- Measure the clam liquid and combine with milk to equal 4 cups of liquid and set aside.
- In another pot, melt the butter.
- When fully melted, add the flour and stir until combined.
- Add the clam liquid and milk mixture and stir until slightly thick. (Note, avoid scalding the liquid.)
- Add salt, pepper and garlic powder.
- Add can of corn and liquid (that may gross some people out so you can choose not to include the liquid) to the clam liquid and milk mixture.
- Add the cooked vegetables and clams.
- Simmer for about 20 minutes.
- Remove from heat and add the plain Greek yogurt.
Can’t wait to merge this with my Grandma B.’s corn chowder recipe, although I’ll need to healthify that, too. Grandma B. used salt pork and the salt pork grease in her chowder recipe.