My Best Clam Chowder

By ksgroves

This recipe came from allrecipes.com

Ingredients

• 3 (6.5 oz) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup butter
• 3/4 cup flour or cornstarch
• 1 qt. half and half
• 2 tbs. red wine vinegar
• 1 1/2 tsp salt
• gound black pepper to taste

Preparation

Step 1

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover and cook over medium heat under tender.

Meanwhile, in a large heavy saucepan, melt butter over medium heat. Whisk in flour or cornstarch until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

Stir in clams just before serving. If they cook too much, they may get tough. When clams are heated through, stir in vinegar and season with salt and pepper.