Creamy Clam Chowder

Perfect Fall Favorite!


Minced clams 3 (6.5 oz) cans
Onion 1 cup, minced
Celery 1 cup, diced
Potatoes 2 cups, cubed
Carrots 1 cup, diced
Butter 3/4 cup
All-purpose flour 3/4 cup
Half and half 1 quart
Salt 1 1/2 teaspoons
Ground black pepper To taste
Red wine vinegar 2 tablespoons

25 minutes to prepare, 25 minutes to cook, ready in 50 minutes

As cooler weather approaches, we begin to think about warm soup options (and cozy sweaters). Pair this classic clam chowder with a roll for lunch or salad for a dinner option! Traditional and creamy, with the addition of fresh chopped vegetables and red wine vinegar to add a flavorful kick. Saves well!

Step 1: Add and mix onions, celery, carrots and potatoes, using a skillet

Step 2: Add in juice from clams to mix

Step 3: Add water to mix, cook until tender

Step 4: Melt butter in a separate saucepan

Step 5: Whisk in cream and flour until mix is smooth, stirring and blending

Step 6: Add in clam juice/vegetable mix and continue to stir

Step 7: Stir in clams

Step 8: When heated through, add salt, pepper, and stir in red wine vinegar

This creamy soup makes a perfect lunch option but is filling enough for a dinner dish as well! Traditional and rich, with a hint of fresh zest from veggies.

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