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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 |
3 strips bacon cooked (save grease) |
1 cup minced onion |
1 cup diced celery |
1 clove garlic minced |
3 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:
1. 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.
2. 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.
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.
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