My Best Clam Chowder

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder 

 ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

3 (6.5 ounce) cans minced clams1
cup minced onion
1 cup diced celery
2 cups cubed potatoes

1 cup diced carrots
¾ cup butter¾
 Cup all-purpose flour
1 quart half-and-half cream

2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Step 1

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.

Step 2

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.

Step 3

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.

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