New England Clam Chowder

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To be honest I feel like I haven’t perfected this recipe yet. This is only the second time I have made this soup but I thought it was worth posting anyways. I will say that it was sooo much better the next day though. I halved the recipe below.

 

New England Clam Chowder

Serves 6

1 hour

Ingredients

2 slices bacon, cut in small pieces

4 red potatoes, cubed

2 cans minced clams

3 stalks of celery, diced

2 carrots, diced

½ onion, diced

2 Tbs. butter

2 Tbs. flour

½ cup heavy cream

2 Tbs. red wine vinegar

Directions

Boil water and add potatoes along with salt. Boil until fork tender about 20 minutes. Cook bacon until crisp and get rid of some of the grease in pot, about 5 minutes. Cook celery, onion, and carrot in bacon grease for about 2 minutes. Add butter and flour and make roux. Add juice from clams and potatoes with water. Cook till boiling 3 minutes. Add cream and clams turn off heat. Finally add red wine vinegar. Serve with croutons.

 

Inspired by The Comfort of Cooking

 

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