Clam Chowder
Makes enough chowder for about four people.
Ingredients
- 2 cups potatoes, chopped how you like 'em
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2-3 pounds raw clams (or about a pound of clam meat)
- water as needed
- 3/4 cups butter (aka a stick and a half)
- 3/4 cups flour
- 1 quart half-and-half
- 2 tablespoons red wine vinegar
- 1&1/2 teaspoons salt
- black pepper, ground, to taste
Procedure
- Place clams in a saucepan, cover with water, and simmer until they open. Remove the clams, then cook the potatoes, carrots, celery, and onions in the remaining water. If you're using canned clams, water down the juice leftover in the can, then cook the vegetables in that.
- While vegetables are cooking, remove the clams from their shells and place them in a bowl for later.
- In a pot, mix the flour into the melted butter until smooth. Add cream and stir over heat until thick and consistent. Stir in vegetables and clam juice, saving the clams themselves for later.
- When the vegetables are heated through, add in the clams, stir in vinegar, salt, and pepper, before removing the heat, and serving!
You can also use this recipe to make haddock chowder, corn chowder, or any type of chowder that calls to your heart! Simply simmer the main ingredient in the water you cook the vegetables in to make sure you get the most of the flavor.