New England Clam Chowder

Ok, so I posted this on Instagram yesterday and have received many request for this recipe. It is a Friday favorite at restaurants, and a cold weather favorite. This recipe has many variation, however it is a very simple and quick meal.

3-4 large potatoes skinned and  cubed

1 cup of finely chopped celery

1 medium sized chopped onion

3 cans of (6.5 ounce) clams

1 quart of half and half or you can substitute the half and half for milk or whipping cream

3/4 cup of flour

3/4 stick of salted butter.

 

Step 1

Drain the clam juice into a small stock pot.

Add all of the finely chopped onions and celery.

Add the potatoes. Then proceed to add just enough chicken broth or stock to evenly cover the potatoes and vegetables.

 

Step 2

Cook the potatoes, onions and celery until the potatoes are soft.

In a separate stock pot add the butter, once it melts add the flour. Mix the flour with a whisk until the mixture is smooth, then add all of the half and half. Once the mixed is evenly mixed and smooth, add it to the potato, celery and onion combo. Let it cook on low for ten minutes, so it can thicken up. Continue to stir. Once it has thickened.

 

Step 3

Add 1 teaspoon of red wine vinegar to the soup as well as 

1 tablespoon of s sea salt

1 tablespoon of course black pepper. 

Add the 3 cans of clams to the soup and stir and let it sit for about 5 minutes.

Do not add the calms too early, for if clams cook too long they will get tough and not be smooth.

 

 

I garnish the chowder with fresh coarse black pepper and serve.