- 2 c potatoes, cubed ~1/2″
- 1 c carrots, diced
- 1 c celery, diced
- 1 c onion, diced
- 20 oz (3x 6.5 oz cans) minced clams, drained with juice saved
- 3/4 c butter
- 3/4 c all-purpose flour
- 1 qt half-and-half
- 2 T red wine vinegar
- In a large skillet, add potatoes, carrots, celery, onion, and clam juice. Add water to cover. Cook and stir over low-medium heat until vegetables are tender (15-20 min.)
- Meanwhile, melt butter in dutch oven over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
- Blend chowder with immersion blender.
- Stir in clams and vinegar just before serving.
- Season with salt or pepper as desired.
Notes:
- Originally from https://www.allrecipes.com/recipe/13041/my-best-clam-chowder/. I removed salt and added blending with immersion blender.
- Made in May 2023 and some of the clam was tough. Really the clam was the worst part of the chowder! The rest was good though. I could try making this with crab or something other than canned minced clam perhaps.