Clam Chowder


  1. 6.5 ounce clams
  2. 1 cup minced onion
  3. 1 cup diced celery
  4. 2 cups cubed potatoes
  5. 1 cup diced carrot
  6. 3/4 cup butter
  7. 3/4 cup all-purpose flour
  8. 1 quart half-and-half cream
  9. 2 tablespoons red wine vinegar
  10. 1 1/2 teaspoons salt
  11. ground black pepper to taste


Cooking time: 50 minutes

  1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  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, but do not boil.
  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.


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