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Recipe from: navywifecook Image Credit: Mercedes |
New
England Clam Chowder
“It's getting to be soup weather here
in New England! This week has been, and is going to continue to be, absolutely
beautiful! Sunny and brisk (but not cold)...perfect fall weather!” Mercedes
Ingredients:
1 cup onion,
chopped
2 cup
potatoes, chopped
1 cup celery,
chopped
2 cans
chopped clams (6 oz each)
3/4 cup
butter
3/4 cup flour
1 quart
half-n-half
2 tablespoons
red wine vinegar
1 1/2
teaspoons salt
Pepper
Oyster
crackers (optional)
Directions:
Place all of
the chopped vegetables into a medium-sized sauce pan.
Open the
clams and pour the clam juice from the cans over the vegetables.
Set the clams
aside.
Add just
enough water to the pot to cover the vegetables.
On high heat,
bring the contents to a boil.
Reduce heat
to medium high and let the veggies cook until tender...about 7 minutes.
Meanwhile,
melt the butter in a large soup pot over medium high heat.
Whisk in the
flour until the mixture thickens.
Whisk the
half-n-half into the butter/flour mixture.
When it
starts to bubble up and is nice and thick, remove it from the heat. DO NOT
BOIL.
Pour the now
tender vegetables and the liquid they cooked were cooked in, into the
half-n-half
pot.
Stir to mix
thoroughly.
Add the
clams, red wine vinegar, salt and a few dashes of pepper.
Heat the soup
over medium high heat until it's heated through.
Serve with
oyster crackers.
Read
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