Monday, October 15, 2012

Clam Chowder

This is the BEST recipe I've found for clam chowder.  Don't leave out the red wine vinegar.  It really makes the flavors POP!  I was skeptical at first, but this is really great. I have modified this to my taste, but the original recipe link (or close to) is at the bottom.


Clam Chowder

1 cup onion, finely chopped
1 cup celery, finely diced
1 cup carrots, finely diced
2 cups finely diced potatoes (I leave skins on)
1-2 cups chicken broth
4 (6 1/2 ounce) cans minced clams, and juice (less if you don't like as many clams)
3 tablespoons red wine vinegar
3/4 cup butter (not margarine)
3/4 cup flour
1 quart half-and-half (cream)
salt & pepper to taste

Chop vegetables and put in large soup pot.  Drain clam juice over chopped vegetables.  Set clams aside.  Pour chicken broth over veggies, enough to cover.  Simmer over medium-low heat until tender (about 15 minutes).

While veggies are simmering, melt butter over medium-low heat in a 2 quart saucepan.  Whisk in flour until smooth.  Slowly add half-and-half, whisking the entire time to keep smooth and lump free.  Continue stirring and heating until mixture is thickened and smooth (about 10 minutes).

Add cream mixture to veggies/broth in soup pot, reducing heat to low.  Add red wine vinegar, clams, and salt and pepper to taste.  (Usually with the broth, salt is not needed).  Heat through, but do not boil again. 

I also like to add leftover salmon/steelhead, scallops, shrimp, and any other seafood to make a seafood chowder.  If adding other seafood, you can reduce the amount of clams needed.

Original Recipe:  Clam Chowder

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