Clam Chowder

prep 15 min, cook 25 min
× 6
Clam chowder the is the quinessential comfort food of New England: rich, creamy, and with enough flavor and texture to add real substence. This recipe makes perfect re-creation of the very best I remember from back home.

1

  • 20 oz
    minced clams
  • 1 cup
    onion, yellow (chopped)
  • 1 cup
    celery (chopped)
  • 1 cup
    potato (diced)
  • 1 cup
    carrots (diced)
Drain the liquid from the clams into a dutch oven and add the carrots, onions, celery, and potatoes. Add enough water to cover, and then cook over medium-high heat until tender. Set the clams aside for later.

2

  • 6 oz
    butter
  • 6 oz
    gluten-free flour blend
  • 1 qt
    half-n-half
Melt the butter in a large saucepan, and whisk in the flour until smooth. Whisk in the cream until smooth as well.

3

Add the flour mixture in with the vegetables, and heat to a simmer, but do not allow to boil.

4

  • 2 tbsp
    red wine vinegar
  • 1½ tsp
    salt
  • 1 tsp
    black pepper
Add the clams and other remaining ingredients to the dutch oven. Bring up to temperature and serve.
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