A rich and creamy chowder loaded with potatoes, onion, carrots and clams, with a splash of red wine vinegar; seasoned with salt and pepper. Serve with oyster crackers, or sourdough bread.
Preparation Time
45 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr 15 mins
Calories
810 Calories
Recipe Instructions
Step 1
In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.
Step 2
Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.
Step 3
In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.
Step 4
Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons salt
1 ½ cups butter
½ teaspoon freshly ground black pepper
1 ½ teaspoons white sugar
2 cups chopped celery
2 tablespoons red wine vinegar
2 quarts water
1 ½ cups diced carrots
5 cups peeled and cubed potatoes
2 quarts heavy cream
2 cups finely chopped onion
2 tablespoons minced parsley
8 (6.5 ounce) cans minced clams, drained with juice reserved
