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Clam Chowder

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Rate this recipe 4.5/5 (15 Votes)

Ingredients

  • 1 (8oz) bottle clam broth
  • 3 (6.5 ounce) cans minced clams
  • 1 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes (about 3)
  • 1 cup diced carrots
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 pint half-and-half cream
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • ground black pepper to taste

Details

Adapted from allrecipes.com

Preparation

Step 1

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add the bottle of clam broth, and bring to a boil. Reduce heat to medium low and simmer until vegetables are tender, about 10 minutes.

2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth, and cook 3 minutes. Do not brown. Whisk in cream and stir constantly until thick and smooth. Bring to a boil and then reduce heat to low and simmer 5 minutes. Stir in vegetables and clam juice. Heat through, but do not boil.

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

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