Christine's New England Clam Chowder
SKU:
Creamy with just enough salty clam flavor, hearty potatoes, onions, and celery for a proper bowl of chow-duh.
Ironically, this recipe is not from my New England ohana, but from one of my kid’s friend’s mom, who is a 100% Bay Area native.
PSA: Makes enough for at least eight bowls or six hungry teenaged soccer players.
Ironically, this recipe is not from my New England ohana, but from one of my kid’s friend’s mom, who is a 100% Bay Area native.
PSA: Makes enough for at least eight bowls or six hungry teenaged soccer players.
Ingredients
|
2 6.5 oz cans minced clams and keep the liquid
1 onion, finely chopped 2-3 stalks of celery, finely diced 3-4 medium sized red or white potatoes, finely diced About 1 cup water |
½ cup butter (1 block)
½ cup flour 2 cups heavy cream and 1 cup non-fat milk OR 3 cups half-and-half Hawaiian or kosher salt and black pepper to taste 2T-3T red wine vinegar |
What To Do
To prep, open the cans of clams and strain liquid into your soup pot or Dutch oven. The actual clams are added later.
Add chopped vegetables directly into a large pot or Dutch oven. Add enough water to cover the vegetables and simmer at medium heat until just tender. If one cup is not enough, add until the liquid just covers the vegetables.
While the vegetables simmer in water/clam stock, use at least a 1 ½-quart pot, and melt the block of butter in it. Add flour slowly and whisk it constantly to keep smooth. Whisk in the your dairy option slowly to keep the liquid smooth.
Add to vegetables. Add clams, salt, and pepper to taste. Add the shot of vinegar last, and also to taste. Make sure it is heated thoroughly and eat.
Add chopped vegetables directly into a large pot or Dutch oven. Add enough water to cover the vegetables and simmer at medium heat until just tender. If one cup is not enough, add until the liquid just covers the vegetables.
While the vegetables simmer in water/clam stock, use at least a 1 ½-quart pot, and melt the block of butter in it. Add flour slowly and whisk it constantly to keep smooth. Whisk in the your dairy option slowly to keep the liquid smooth.
Add to vegetables. Add clams, salt, and pepper to taste. Add the shot of vinegar last, and also to taste. Make sure it is heated thoroughly and eat.
Notes
- The dash of vinegar is what finishes the chowder. Heat thoroughly.
- Christine's and my birdies were childhood friends. We shared many meals together, and she brought this to our annual Christmas potluck, which we sometimes call the "invite everyone you know" party.
- That year, we were a little short on dishes, so we served in coffee break room styrofoam cups. Still ono.