Rich Clam Chowder

By flour_arrangements

TERESA DASTRUP • Malvern, Iowa
I came across a chowder recipe I liked several years ago
and have made just enough changes to give it a unique
flavor...and feed a pretty large crowd. People always go
back for seconds, then ask for the recipe.

Ingredients

• 6 cups diced peeled red potatoes
• 3 large onions, finely chopped
• 6 celery ribs, finely chopped
• 3 cups water
• 6 cans (6-1/2 ounces each) minced clams
• 1-1/2 cups butter, cubed
• 1-1/2 cups all-purpose flour
• 2 quarts half-and-half cream
• 1/4 cup red wine vinegar
• 2 tablespoons minced fresh parsley
• 3 teaspoons salt
• 1/4 teaspoon pepper

Details

Servings 22

Preparation

Step 1

1. In a stockpot, combine the potatoes, onions, celery and
water. Drain clams, reserving juice; set clams aside. Add
juice to potato mixture. Bring to a boil. Reduce heat; cover
and simmer for 10 minutes or until potatoes are tender.

2. Meanwhile, in a large saucepan, melt butter over medium
heat. Whisk in flour. Cook and stir for 5 minutes or until
lightly browned. Gradually stir in cream. Bring to a boil;
cook and stir for 2 minutes or until thickened. Gradually
stir into potato mixture.

3. Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.