My Favorite Boston Clam Chowder
Ingredients
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups diced peeled potatoes (I use Yukon Gold or Red potatoes)
- ¾ cup butter
- ¾ cup flour
- 1 quart half-and-half
- 2 cans (6.5-ounces each) minced clams
- 1 ½ teaspoons salt
- 1 ½ tablespoons red wine vinegar
- Pepper to taste
Instructions
- Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables.
- Simmer over medium heat until the vegetables are almost tender (don’t overcook them in this step!), about 5 minutes.
- Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling.
- When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.