Best-Ever Clam Chowder 1 cup onion, chopped fine 1 cup celery, chopped fine 3 cups diced potatoes 3 (6 ½ oz)cans minced clams and juice ¾ cup butter ¾ cup flour 1 qt. half and half 1 ½ tsp salt Dash pepper 2 T. red wine vinegar Drain juice from clams; pour over vegetables in large pot. Add enough water to cover vegetables and simmer until tender. Melt butter and add flour for sauce; cook constantly, adding half and half until thick. Add all together, then add clams and vinegar. Heat thoroughly. Do not boil. Note: For the clams, use a 51oz can of clams. It is huge, but makes the clam chowder wonderful. The large cans can be bought at Costco. |
Medicine Lake Recipe Exchange > Main Dishes >