Boston Clam Chowder

By CheeseDiva

The only thing that could improve this is the use of chowder clams. Go to your fishmonger, who should have them in tubs, probably frozen. They are quahogs, chopped up. They need to be simmered for 10 minutes or so to tenderize them, but they are superior by far to canned clams.

Ingredients

• 3 (6.5 ounce) cans minced clams or 16 ounces chopped clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream
• 2 tablespoonsred wine vinegar
• 1 1/2 teaspoons kosher salt
• ground black pepper to taste

Details

Adapted from keyingredient.com

Preparation

Step 1

1.Drain juice from clams into a large skillet over the onions, celery, potatoes. Add water to cover, and cook over medium heat until tender, about 10-15 minutes
2.Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through,about 15-20 minutes but do not boil.
3.Stir in clams just before serving. If they cook too much they get tough. When clams are heated through,about 5 minutes, stir in vinegar, and season with salt and pepper.