Clam Chowder Recipe
I think I mentioned in one of the previous recipes that I absolutely
love chowder. Well, all kinds of fish soup, really, but chowder is
always a special delight.
I'm not sure if this is a traditional Boston clam chowder, but it's
delicious nevertheless, and definitely worth a place in your 'best clam
chowder recipe' collection!
As a special treat, try serving it in a bread bowl.
You may need fish stock for this recipe - but don't worry, it's
really easy to make. Luckily, I recently uploaded my great & easy fish stock recipe
to Outdoor Cooking, so you don't have any excuses not to make this
So go ahead and enjoy.
How to make my clam chowder
Makes 6 servings
- 3 (6.5 ounce) cans minced clams (If you're using fresh clams,
substitute clam juice with one cup fish stock)
- 2 medium onions, diced
- 4 celery sticks, diced
- 4 medium potatoes, cubed
- 3 carrots, diced
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- Freshly ground black pepper to taste
- Spring onion or chives, diced (for garnish)
- Pour the fish stock or juice from the clams into a large skillet
over the onions, celery, potatoes and carrots.
- Add water to cover, and cook over medium heat until tender.
- In a large, heavy saucepan, melt the butter over medium heat.
- Whisk in flour until smooth, then add the cream and stir
constantly until thick and smooth.
- Stir in vegetables and clam juice mixture, and heat but do not
bring to boil.
- Add clams and heat through, making sure not to overcook.
- Stir in vinegar, season with salt and pepper, add garnish and