A delicious, traditional cream-based chowder. A little red wine vinegar is added before serving for extra flavor. This can be used during Lent if fish is permitted during lent.
Ingredients:
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
Directions:
Notes: You can cook and then pulverize the celery and the carrots and use more clams than the recipe suggests. You may also add whole baby clams to this recipe for a critically acclaimed clam soup.
Prep Time: 25 Minutes
Cook Time: 25 Minutes Ready In: 50 Minutes
Yield: 8 Servings
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