Monday, January 17, 2011

Clam Chowder

Recipe and Photo Courtesy of Allrecipes
(Modified Slightly)

8 servings

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 / milk combo
2 tablespoons red wine vinegar
salt and LOTS of black pepper to taste

1.In a pot, saute onions in a bit of olive oil. Add celery and carrots. (Optional: Cook 6 slices of bacon, remove bacon and saute veggies in bacon grease.) Drain juice from clams over the onions, celery and carrots. Add potatoes, and cook over medium heat until tender.

2.Meanwhile, in another saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk/cream (ratio depends on the fat content and thickness you want from your soup) and stir constantly until thick and smooth. Slowly add milk mixture to 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.