Clam Chowder

1. 1

   Drain juice from the 2 cans (or 1 pound) of minced clams and save juice.

2. 2

   Pour juice over 1 cup chopped onion, diced celery and potatoes.

3. 3

   Add enough water to cover.

4. 4

   Simmer, covered, over medium heat until barely tender.

5. 5

   Melt 3/4 cup butter in pan.

6. 6

   Add 3/4 cup flour.

7. 7

   Cook, simmering.

8. 8

   Stir constantly.

9. 9

   Add half and half and cook and stir until smooth and thick.

10. 10

    Add undrained vegetables, clams and red wine vinegar.

11. 11

    Heat through.

12. 12

    Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.