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!

Ingredients

• 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

Directions

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!