New England Clam Chowder

A classic favorite of ours.

1 c. onions, chopped
1 c. celery, chopped
2 c. potatoes, diced
2 tsp. vinegar
2 - 6 oz. cans chopped clams + juice
1 can corn, drained
2-3 slices bacon, cooked and crumbled finely
3/4 c. butter
3/4 c. flour
1 qt. cream, or
4 c. whole milk
1 1/2 tsp. salt

Place all vegetables in med. saucepan. Pour drained clam juice and vinegar over top and add enough water to cover. Bring to simmer on MED heat until barely tender. Meanwhile, in large soup pot, melt butter over MED HI heat. Add flour and whisk to blend. Stirring constantly, add cream or milk. Stir with whisk until smooth and very thick. Add vegetables and clam juice. Add clams and bacon. Blend well and heat through on LOW heat. Season with salt and pepper. Serves 8.

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