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My best clam chowder Recipe

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This recipe for My best clam chowder is from The Ragio Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
1 (8oz) bottle clam broth
3 (6.5) cans chopped or minced clams, undrained
2 cups cubed potatoes (such as red or Yukon Gold; about 3)
1 cup finely chopped onion
1 cup diced celery
1 ciup diced carrots
1/4 cup butter
1/4 cup flour
1 pint half-and-half
2 Tablespoons red wine vinegar
1 teaspoon salt
Black pepper to taste
Directions:
Directions:
1. Pour clam broth and juice from canned clams into a 3-quart saucepan. Add 🥔 , onion, celery and 🥕. bring to a boil; reduce heat to medium-low and simmer until vegetables are tender,about 10 minutes.
2. Melt butter in a 4-quart heavy saucepan over medium heat. Whisk in flour and cook, whisking frequently, 3 minutes. (lower heat if it starts to brown) Add Half-and half and bring to a boil, whisking constantly. Reduce heat to low and simmer, whisking occasionally., 5 minutes. Stir in broth-vegetable mixture, heat through, but don't boil.
3. Stir in clams just before serving and when heated through, stir in vinegar, salt, and pepper to tast.


Per 1 1/8- cup serving. 333 Cal. 18.7g fat. 20g protein, 23.3g Carbs, 2.4g , 2.3g fiber , 1,239mg,Sodium, 121mg, Chop

The red wine vinegar in it was outta this world-

If you like your chowder thicker, just cook the half-and- half mixture a bit longer.

I browned 6 strips of 🥓, removed them, and let them drain. Then I added the veggies to the 🥓 fat and proceeded as described. I crumbled the bacon 🥓 into the soup- after it was all combined. Adds fat but tons more flavor too!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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