New England Clam Chowder
Thick and creamy, loaded with potatoes and tender mollusks - New England clam chowder is a favorite far outside the region from where it gets its name.
As any Boston native knows, this hearty, simple "chowda" is the perfect meal on a chilly fall day!
- 3 cans of minced clams
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups cubed potatoes
- 1 cup chopped carrots
- 3/4 cup butter
- 3/4 cup flour
- 1 quart half-and-half
- 2 tbsp red vinegar
- 1 1/2 tsp salt & pepper
Drain the clam juice into a pan with the vegetables, add water and cover. Simmer until they are soft.
In large pan, melt the butter and slowly stir in the flour, then add the half-and-half. Now add veggie-clam juice mixture. Heat but don't boil!
Add clams just before serving. Then add a little vinegar, salt and pepper for taste.
Voila - clam chowder!
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