Chow down on chowder

Eat chowder and give students scholarships

CHICOPEE, Mass. (Mass Appeal)  Next weekend, chow down on chowder for a great cause!  Marilyn Ishler and Chef Toni Lambert from Branford Hall Career Institute are here to tell us more about a Chowderfest and whip up some chowder!

Chowder Fest
South Hadley Commons
Sunday, September 21st
Noon – 4PM

About Chowderfest:

The Chowder Fest is a fund raiser for the South Hadley Lions Club. Lions Clubs motto is “We Serve”, the South Hadley Club does that in many ways. We provide $6,500 in scholarships to SHHS graduating seniors, purchase winter clothing and outerwear for 4 – 5 families at Christmas time, purchase glasses for individuals with no insurance. The club also donates to the Operation Backpack and various South Hadley non-profit organizations through monthly spaghetti suppers.

All funds raised through fundraisers are donated to assist South Hadley residents and community as a whole. We do not keep any fundraiser money.

New England Clam Chowder
Serves 10

  • 2 quarts of chopped clams with juice
  • 1 ½ quarts clam juice
  • 1 # potatoes, small dice
  • 6 strips of slab bacon
  • 1 ½ cups onion small dice
  • 1 # whole butter
  • 1 cup flour
  • 2 cups whole milk
  • 1 quart heavy cream
  • Salt and pepper to taste
  • 1 bunch fresh dill, chopped


  • Place diced potatoes in cold water bring to a boil, cook until tender. Drain and set aside.
  • In a large pot, render the bacon over medium heat. Remove crisped bacon from the pot and set aside.
  • Add the butter to the pot and melt.
  • Add diced onions. Cook onions over medium heat until translucent and tender but not brown.
  • Add the flour, stirring to cook out the raw flour flavor.
  • Whisk in the clam juice. Whisk vigorously to eliminate any lumps.
  • Slowly whisk in the milk and cream. Again, whisking to eliminate any lumps.
  • Simmer for about 30 minutes, whisking occasionally.
  • Add potatoes and clams and chopped dill. Simmer another 10 minutes or so.
  • Season with salt and pepper to taste.
  • Garnish with crumbled bacon and a sprig of fresh dill.

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