Friday, September 9, 2011

Clam Chowder

Thick, creamy, rich, and full of flavor. Every bite has carrots, onions, celery, potatoes, and clams. This recipe is easy to make and even on hot days like these is totally worth trying.
3 (6.5 ounce) cans of chopped (or whole baby) clams
1/2 cup onion, diced
1/2 cup celery, diced
2-3 small red potatoes, peeled and cubed
1/2 cup carrots, diced
6 tbsp butter
6 tbsp all-purpose flour
2 cups half-and-half
1/2 tbsp red wine vinegar
salt and black pepper, to taste

Drain juice from 2 cans of clams into a large, deep skillet over the onions, celery, potatoes and carrots. Add water to cover vegetables, and cook over medium heat until tender, about 30 minutes.

In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Whisk in half-and-half and stir constantly until thick and smooth. Heat through, but do not let it boil. Stir in vegetables and liquid. If too thick, add a little more milk.

Stir in clams just a few minutes before serving. If they cook too long they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Serve with oyster crackers or bread on the side.

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