from AllRecipes.com
Not the healthiest soup with the butter and cream base, but it is a very nice creamy, tasty chowder. Clams are so easy!
My Best Clam Chowder
3 (6.5 ounce) 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 all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar (I used apple cider vinegar)
1 1/2 teaspoons salt
ground black pepper to taste
bacon (optional)
Pour juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water if necessary to cover, and cook over medium heat until tender.
3 (6.5 ounce) 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 all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar (I used apple cider vinegar)
1 1/2 teaspoons salt
ground black pepper to taste
bacon (optional)
Pour juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water if necessary to cover, and cook over medium heat until tender.
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, but do not boil.
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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