Best Traditional Clam Chowder
An easy, delicious, traditional, cream based chowder loaded with clams, potatoes, carrots, onions, celery, and of course cream. My secret ingredient? A little red wine vinegar is added right before serving for extra flavor!
Ingredients
- 3 6.5 ounce cans minced clams
- 1 6.5 ounce can chopped clams
- 1 C minced onion
- 1 C Diced celery
- 2 C cubed potatoes
- 1 C diced carrots
- 2 Tablespoons Bacon Grease Optional. Substitue butter
- 3/4 C butter
- 1/2 C all-purpose flour
- 3 C half-and-half cream
- 1 C Heavy Cream
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon salt
- ground black pepper
Instructions
- Drain juice from clams into a bowl. Rinse clams to remove any shell gravel. Set aside.
- In a large pot, over medium-high heat, melt bacon grease, or butter, if substituting. Saute carrots, onions, and celery until tender. Reduce heat to medium. Add Potatoes, clam juice, and enough water to cover the potatoes. Cook over medium heat until tender.
- In a large heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and half-and-half and stir constantly until thick and smooth. Stir in vegetables and broth. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When claims are heated through, stir in vinegar, and season with salt and pepper.
Video
Nutrition
Serving: 1gCalories: 516kcalCarbohydrates: 26gProtein: 12gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 128mgSodium: 753mgFiber: 2gSugar: 7g
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