Clam Chowder

Since moving to Alaska, we've found a little restaurant that we love to pop into if we need to grab lunch while we're out.  They have the BEST clam chowder and this recipe gives us our clam chowder fix while we're in quarantine.  

extra virgin olive oil

water

3 (6.5oz) cans of minced clams

1 cup minced onion

1 cup celery, diced

2 cups potatoes, cubed

1 cup carrots, diced

1 stick of butter

1/2 cup flour

1 quart of half & half

2 tablespoons red wine vinegar

salt and pepper to taste

Topping suggestions: oyster crackers, cooked crumbled bacon, shredded cheddar, scallion, parsley, crusty bread or bread bowl

In a large skillet over medium heat, add olive oil, onion, celery, and carrots.  Sauté for a few minutes, until the vegetables just begin to cook.  Add the potatoes and drain the juice of the minced clams into the skillet with the vegetables.  Add enough water to cover the veggies and cook over medium heat until tender.

While the veggies are cooking, melt the butter over medium heat in a large, heavy saucepan.  Whisk in the flour and cook for about 1 minute, stirring constantly.  

Slowly whisk in the half & half stirring constantly until thick and smooth.  Stir in the vegetable mixture and heat through, but do not boil.

Stir in the clams just before serving.  Overcooking clams makes them tough.  Once the clams are heated through, stir in the red wine vinegar and season with salt and pepper to taste.

Serve just as it is or top with your favorite toppings and a slice of crusty bread or inside a bread bowl.