My Best Clam Chowder

My Best Clam Chowder
"A delicious, traditional cream-based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor." Prep Time: 25 Minutes. Cook Time: 25 Minutes. Ready In: 50 Minutes. Makes 8 servings. Printed from, Submitted by PIONEERGIRL


3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste


  1. 1.
    Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  2. 2.
    Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  3. 3.
    Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

per serving

Total Fat
33 g
Saturated Fat
20 g
137 mg
712 mg
Total Carbohydrates
28 g
Dietary Fiber
2 g
24 g
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