Recipe: Clam Chowder

Debbie Henry - Sunday, January 19, 2014

Recipe: Clam Chowder

Ingredients (Original recipe makes 8 servings)

- 3 (6.5 ounce) cans minced clams

- 1 cup minced onion

- 1 cup diced celery

- 2 cups cubed potatoes

- 1 cup diced carrots

- 3/4 cup butter

- 3/4 cup all-purpose flour

1 quart half-and-half cream

- 2 tablespoons red wine vinegar

- 1 1/2 teaspoons salt

- ground black pepper to taste


-Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.

-Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. -Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

-Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.