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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Best New England Clam Chowder Recipe

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This recipe for Best New England Clam Chowder is from Faith's Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 (6.5 oz.) cans of minced clams
1 c. diced celery
2 c. peeled & cubed potatoes
1 c. peeled & diced carrots
1/4 c. butter (1/2 stick)
1/4 c. flour
1 quart whole milk
2 tsp. red wine vinegar
1/2 tsp. salt
ground black pepper to taste
Directions:
Directions:
1. Drain juice from clams into a large skillet, over the onions, celery, potatoes and carrots. Add enough water to cover, and cook over medium heat until tender.
2. Meanwhile in a large heavy saucepan melt the butter over medium heat. Whisk in the flour until smooth. Whisk in the milk and stir constantly until thick and smooth. Stir in the vegetables and clam juice. Heat through but do not boil.
3. Stir in clams just before serving. When the clams are heated through, stir in the vinegar and season with salt and pepper.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
I reduced the amount of butter & flour and changed the original half-and-half cream to whole milk to reduce fat and calories - and its still good!

 

 

 

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