Awesome Clam Chowder

1. 1

   Saute celery, onions, and carrots (if using fresh corn add it now) and in oil in a large skillet until softened.

2. 2

   Add potatoes, frozen corn, bottles of clam juice, plus enough drained liquid from canned clams to cover vegetables*, and cook over medium heat until tender. *If not enough liquid add only enough water until vegetables are covered.

3. 3

   After about 10 - 15 minutes, when vegetables are almost tender, melt the butter in a large heavy soup pot over medium heat.

4. 4

   Whisk flour into melted butter until smooth and fully cooked.

5. 5

   Whisk in half & half and chicken stock, stir constantly until thick and smooth.

6. 6

   Stir in vegetables, cooking liquid, and season with salt and pepper. Heat through, but do not boil.

7. 7

   Stir in clams and shrimp - If they cook too much they get tough - do not allow it to boil. When clams are heated through, stir in vinegar.

8. 8

   At this point I took it off the heat and let it cool down enough to put into the fridge covered as I was serving it the next day.

9. 9

   A couple of hours before serving I just put it into the crock from one of my slow cookers, put the lid on, then put it into the microwave at 10 minutes at 50% power to get it started and then into the slow cooker on slow.

* Per serving · 4 servings · Values may vary.