I can’t remember who I stole this recipe from. But I thank you!
CLAM CHOWDER
Ingredients:
2 cups potatoes, diced
1 cup carrots cut into coins
1 cup celery, diced
1 small-medium onion, chopped
water
2 cans clams
3/4 cup butter, melted
3/4 cup flour
1 cup half and half
2 Tbls. red wine vinegar
Salt and pepper to taste
8 oz. salt pork, diced (optional)
Directions:
1. Cut all vegetables and place in large pot.
2. Cover with enough water to just barely cover and add clam juice. Bring to a boil and reduce heat to a slow simmer. Cook until vegetables are just tender but still crisp.
3. In another large pot over medium heat, melt butter and add flour; stir until all lumps are removed. Add milk and continue to stir until milk is incorporated into the roux and mixture has thickened.
4. When vegetables are done, slowly pour into pot containing the roux mixture. Stir well; add clams and red wine vinegar continue to simmer until chowder is thickened to your liking. Add salt and pepper to taste.
5. If adding salt pork, fry salt pork until medium brown and cooked through. Add to mixture when you add the clams. Add pepper to taste-don’t add any salt unless you think it needs it.
NOTE: If you wish to double the recipe, DO NOT double the roux mixture (butter, flour and milk) or the chowder will be too thick.
CLAM CHOWDER
Ingredients:
2 cups potatoes, diced
1 cup carrots cut into coins
1 cup celery, diced
1 small-medium onion, chopped
water
2 cans clams
3/4 cup butter, melted
3/4 cup flour
1 cup half and half
2 Tbls. red wine vinegar
Salt and pepper to taste
8 oz. salt pork, diced (optional)
Directions:
1. Cut all vegetables and place in large pot.
2. Cover with enough water to just barely cover and add clam juice. Bring to a boil and reduce heat to a slow simmer. Cook until vegetables are just tender but still crisp.
3. In another large pot over medium heat, melt butter and add flour; stir until all lumps are removed. Add milk and continue to stir until milk is incorporated into the roux and mixture has thickened.
4. When vegetables are done, slowly pour into pot containing the roux mixture. Stir well; add clams and red wine vinegar continue to simmer until chowder is thickened to your liking. Add salt and pepper to taste.
5. If adding salt pork, fry salt pork until medium brown and cooked through. Add to mixture when you add the clams. Add pepper to taste-don’t add any salt unless you think it needs it.
NOTE: If you wish to double the recipe, DO NOT double the roux mixture (butter, flour and milk) or the chowder will be too thick.
