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Classic Clam Chowder

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
8 servings
Dinner New England
Classic Clam Chowder
Ingredients
  • 2 cups cubed potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup minced onion
  • 3 (6.5 ounce) cans minced clams, drained with juice reserved
  • water to cover
  • 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
Instructions
1
Begin by combining diced potatoes, sliced carrots, chopped celery, and minced onion in a substantial skillet. Next, pour in the clam juice, filling the pan with an adequate amount of water to cover all the ingredients.
2
Cook and stir the mixture over a moderate, low-heat setting until the vegetables are tender to your liking.
3
In a separate large, heavy saucepan, melt butter over medium heat. Whisk in flour until the mixture becomes smooth and free of lumps.
4
Gradually whisk in heavy cream, stirring constantly to achieve a thickened consistency. Stir the mixture continuously until it reaches this desired state.
5
Combine the cooked vegetable mixture with any remaining juices, stirring gently to avoid overheating.
6
Just before serving, stir in the clams, taking care not to overcook them as this can result in a tough texture.
7
Once the clams are heated through, stir in vinegar to add a tangy flavor and season with salt and pepper according to your taste preferences.