Jan 4, 2012

Clam Chowder
(the best!)

1 chopped onion
2 peeled and cubed potatoes
1 cup diced celery
1 cup diced carrots
1 1/2 teaspoons salt
ground black pepper to taste
2 (10 ounce) cans minced clams
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar

Drain juice from clams into a large pan. Add onions, celery, potatoes and carrots, cover with water. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

In a sauce pan or bowl, melt the butter, whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Add to the veggies and water.

Stir in clams just before serving. Cook for about 5 minutes, or until heated through. Do not allow to boil (if clams are cooked to long they will become tough). When clams are heated through, stir in vinegar, and season with salt and pepper.

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