A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
This was awesome. One modification, as per some earlier readers’ comments: Before doing anything, I browned six strips of bacon in the large skillet, removed them and let them drain. Then, I added the veggies to the bacon fat and proceeded as described (with clam juice, water, etc.) Crumbled the bacon into the soup after it was all combined. Adds fat, but a huge flavor too. Simply outstanding recipe here — I love the red wine vinegar idea.
I have been a clam chowder fan for as long as I can remember. I order clam chowder often – when it’s available. This recipe is exceptional and compares favorably with the best clam chowder recipes I’ve tasted in fine restaurants. I did the bacon thing as many other reviewers recommended. I’m glad I did. It added just one more interesting taste element to this already fantastic flavored soup. I prefer my soup thick, so I used all 1/2 & 1/2 as well as a trace of heavy whipping cream that I wanted to get rid of. When the soup was slightly thicker than even I like, I thinned it out ever so slightly with a little skim milk. The only recommendation I might add, for those that prefer the consistency of more substantial clam; get the chopped clam instead of the minced. I think that’s what I’ll do next time I fix this, which will be often! It’s good enough to be an award winning soup!
Very good recipe and is now a keeper in my personal recipes. I left out the celery and carrots due to veggie pickiness in the family and was concerned that would affect the overall flavor. Not a bit. Interestingly, I tasted it prior to adding the salt and red wine vinegar. VERY bland, uninteresting. I added the salt, OK, that picked it up so that it started to taste like clam chowder. But the real kick was the vinegar. It brought it all together with a great taste! BTW, as suggested by others I used all clam juice instead of water, added some bacon and sauted the onion in the bacon fat before adding the potatoes and clam juice. Minor changes but bacon just sounded so good. Well done.
Ingredients
3 (6.5 ounce) cans minced clams
1 cup minced onion
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
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 cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
Directions
Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. 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.
From: allrecipes.com