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New England Clam Chowder Recipe
A hearty great tasting clam chowder for the seafood lover. This is one of my favorite cold weather soups.
Ingredients:
3 cans minced clams
1 quart half and half cream
1 cup minced onion
1 cup diced celery
2 cups cubed raw potatoes
1 cup diced carrots
3/4 cup of butter
3/4 cup all-purpose flour
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
Cooking instructions:
Drain juice from clams into a large skillet over the potatoes, carrots, onions and celery. Add water covering the mixture and cook over a medium heat until tender.
In a large saucepan, melt the butter over medium heat. Mix in the flour until smooth. Add the cream and stir until thick and smooth. Stir in vegetables and clam juice. Heat contents but do not boil.
Add the clams just before serving. If they cook too long they may get tough. When the clams are heated mix with the vinegar and season to taste with salt and pepper.
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