Clam Chowder
From Julie. 10 ingredients
Ingredients
- 2 (6 ½ oz) cans minced clams
- 1 c. chopped onions
- 1 c. chopped celery
- 2 c. diced potatoes
- 3/4 c. butter
- 3/4 c. flour
- 1 qt. Half and half
- 1 tsp. Salt
- pepper
- 2 T. Red wine vinegar
Directions
- Pour juice from clams over vegetables in a medium saucepan and add enough water to barely cover. Bring to a boil, reduce heat, and cook until barely tender.
- Meanwhile, in a large pot, melt the butter. Add the flour all at once and cook over medium-low heat, stirring constantly until smooth and bubbly. Add half and half all at once, stir constantly until thick.
- Add undrained vegetables and stir to combine. Just before serving, add clams, salt, pepper to taste, and red wine vinegar. Serve in bread bowls.
Notes
From the RS soup cookbook.