Classic New England Clam Chowder

Simple Hearty New England Clam Chowder

Ingredients:

· 3 (6.5 ounce) cans minced clams (Drain and set aside clam juice, rinse clams to rid of any grit)

· 1 Large can whole clams (Drain and set aside clam juice – rinse clams to rid of any grit)

· 1 cup minced onion

· 1 cup diced celery

· 2 cups cubed potatoes

· 1 cup diced carrots

· 3 tbsp unsalted butter

· 3 tbsp all-purpose flour

· 1 quart half-and-half cream

· 2 tablespoons red wine vinegar (to add at table per individual taste)

· Salt & ground black pepper to taste

Directions:

· Drain and finely strain juice from clams into a large skillet (don’t want any sand or grit)

· Add onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. (set aside)

· Meanwhile, in a large, heavy saucepot, melt the butter over medium heat.

· Whisk in flour until smooth. (creating a blonde roux)

· Increase heat

· Whisk in cream and stir constantly until thick and smooth. (do not burn)

· Stir in vegetables and clam juice.

· Heat through, but do not boil. Continue with a soft simmer to let flavors blend.

· Stir in clams just before serving. (If they cook too much they get tough and rubbery.)

· When clams are heated through, stir in vinegar, and season with salt and pepper.

· Garnish with fresh cracked pepper or chopped parsley, or basically anything you want… (I like to add Louisiana hot sauce)

Plate and enjoy!!!