Jan 04 2009
Clam Chowder
Clam Chowder
I am a huge soup lover, especially when it is bitter cold outside and I need to get the chill out of my bones. One of my favorite soup is creamy clam chowder, but I am not that fond of the condensed brand. I always loved homemade clam chowder but I was afraid that the recipe would be to hard to make. I did some searching for recipes and this one that I found seems easy enough for beginner cooks as well as advanced. I fund it at recipes.com where they have many different recipes as well.
Ingredients…
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
Directions…
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.
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.
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.
