Name: My Best Clam Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cubed potatoes - 2 cups; Diced carrots - 1 cup; Diced celery - 1 cup; Minced onion - 1 cup; Minced clams, drained with juice reserved - 3 (6.5 ounce) cans; Water to cover - 3 (6.5 ounce) cans; Butter - ¾ cup; All-purpose flour - ¾ cup; Half-and-half cream - 1 quart; Red wine vinegar - 2 tablespoons; Salt - 1 ½ teaspoons; Ground black pepper to taste - 1 ½ teaspoons

Ingredients for - My Best Clam Chowder

1. Cubed potatoes 2 cups

2. Diced carrots 1 cup

3. Diced celery 1 cup

4. Minced onion 1 cup

5. Minced clams, drained with juice reserved 3 (6.5 ounce) cans

6. Water to cover 3 (6.5 ounce) cans

7. Butter ¾ cup

8. All-purpose flour ¾ cup

9. Half-and-half cream 1 quart

10. Red wine vinegar 2 tablespoons

11. Salt 1 ½ teaspoons

12. Ground black pepper to taste 1 ½ teaspoons

How to cook deliciously - My Best Clam Chowder

1 . Stage

Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.

2 . Stage

Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.

3 . Stage

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. My Best Clam Chowder.