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My Best Clam Chowder
4.7 (2534 reviews)
This creamy clam chowder is loaded with delicious clams, potatoes, and carrots in a savory broth with a splash of red wine vinegar for extra flavor.
Total Time45
Servings8
501
Caloriesper servingNutrition Information
501
Calories
33 g
Fat
28 g
Carbs
24 g
Protein
2 g
Fiber
2 g
Sugar
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
- ¾ cup butter
- ¾ cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons salt
- ground black pepper to taste
Instructions
- 1Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
- 2Meanwhile, melt butter in a large, heavy saucepan 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.
- 3Stir in clams just before serving to prevent them from overcooking. When clams are heated through, stir in vinegar and season to taste with salt and pepper.