Killer Clam Chowder
From trisha6341 15 years ago
- 20 minutes to make
- Serves 8
This is fabulous chowder. Feel free to substitute with some fat free milk or extra clam juice in place of the half and half and it is still rich and creamy even with the substitutions.
Ingredients
- 3 (6.5 ounce) cans minced clams shopping list
- 3 strips bacon cooked (save grease) shopping list
- 1 cup minced onion shopping list
- 1 cup diced celery shopping list
- 1 clove garlic minced shopping list
- 3 cups cubed potatoes shopping list
- 1 cup diced carrots shopping list
- 3/4 cup butter shopping list
- 3/4 cup all-purpose flour shopping list
- 1 quart half-and-half cream shopping list
- 2 tablespoons red wine vinegar shopping list
- 1 1/2 teaspoons salt shopping list
- ground black pepper to taste shopping list
How to make it
- Put the onions and celery in a large skillet and saute in bacon grease till tender. Add the potatoes, carotts and clam juice from clams and 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.
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