This classic clam chowder calls for onion, celery, potatoes, carrots, clams, and cream. A splash of red wine vinegar adds even more delicious flavor!
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
501 Calories
Recipe Instructions
Step 1
Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
Step 2
Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
Step 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.
Ingredients
water to cover
ground black pepper to taste
2 tablespoons red wine vinegar
1 cup minced onion
1 cup diced celery
1 cup diced carrots
2 cups cubed potatoes
1 quart half-and-half cream
3 (6.5 ounce) cans minced clams, drained with juice reserved
