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 cold winter day!
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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