Go Back
–+ servings
Print

My Best Clam Chowder

clam chowder NE Style
Course Main Course
Cuisine American
Keyword clam
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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 skillet
    Pour 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.