My Best Clam Chowder

Ingredients

• cubed potatoes (2 cups)
• diced carrots (1 cup)
• diced celery (1 cup)
• minced onion (1 cup)
• minced clams (3 (6.5 ounce) cans)
• water (0 )
• butter (0.75 cup)
• all-purpose flour (0.75 cup)
• half-and-half cream (1 quart)
• red wine vinegar (2 tablespoons)
• salt (1.5 teaspoons)
• ground black pepper (0 )

Instructions

1. Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
2. Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 501
• fat: 33 g
• sats: 20 g
• carbs: 28 g
• fibre: 2 g
• protein: 24 g
• salt: 0 g