This delicious clam chowder is cream-based and calls for the traditional chowder ingredients: onion, celery, potatoes, diced carrots, cream, and clams. A little red wine vinegar is added before serving for extra flavor.
Clam Chowder Ingredients
These are the easy-to-find ingredients you’ll need to make the best clam chowder of your life:
· Vegetables: You’ll need potatoes, carrots, celery, and onion.
· Clams: Use canned minced clams. Don’t forget to reserve the juice!
· Butter and flour: Make a roux with melted butter and all-purpose flour.
· Cream: A quart of half-and-half cream creates a thick, smooth, velvety texture.
· Red wine vinegar: Two tablespoons of red wine vinegar add welcome acidity.
· Seasonings: This clam chowder is simply seasoned with salt and pepper.
My Best Clam Chowder
clam chowder NE Style
Servings 8
Ingredients
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup minced onion
- 3 cans minced clams, drained with juice reserved
- water to cover
- 1/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half and half cream
- 2 tablespoons red wine vinegar
- 1 1/2 tsp salt
- ground black peper to taste
Instructions
- Place potatoes, carrots, celery, onion into a large skilletPour in the reserved clam juice and enough water to cover. Cook and stir over medium heat until vegetables are tender.
- Meanwhile melt butter in a large heavy saucepan over medium heat. Whisk in the flour until smooth. Whisk in cream and stir constantly until thick and smooth.
- Stir in the vegetable mixture with any juices until just heated through.
- Stir in the clams just before serving. If they cook too much they get tough. When clams are heated through, stir in the vinegar and season with salt and pepper.
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