Clam Chowder

Scott requested clam chowder.  Usually I buy canned soup when it is on sale.  But, the stores here don’t do sales like Publix (I miss it).  So, I found this recipe.  I made this for dinner tonight – we loved it.    In the reviews on the recipe, some people posted their tweaks to make it taste better.  I will include the ones I used.

I had liquid smoke, so I did include it.  Love that smoky flavor.   I used the seasonings listed in the review.  I also added real bacon bits to the veggie mixture while it was cooking.  (Not a ton, but some for flavor.)   Scott didn’t like the carrots in it (I grated them rather than dicing them because it was faster and I prefer smaller pieces of carrots so they aren’t really crunchy).  I told him he’d better get used to eating more veggies.   I don’t think he liked that answer.  Haha  

I also added my spices to the clam juice so they could cook longer and be more flavorful.  Loved it.

It is a “chunky” clam chowder.   Lots of veggies.  But I am more of a stew person than a soup person so it was perfect for me.  If you prefer more of a soupy texture, you can cut back on the veggies.

I made homemade sourdough bowls, and they were fine – but not great.  I’m going to try another recipe.  Once I find one I love, I’ll post it.  If you have one you love – please email it to me.

I only used ½ of the red wine vinegar.  I wasn’t sure if my family would like it, so I was being a little cautious.  Next time I will probably leave it out.  My stomach feels a bit acid-y tonight.  (pretty common for me - but no one else in the reviews complained about it, so I'm sure it's just me.)

Ingredients

• 3 (6.5 ounce) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream (or milk if you want a thinner soup)
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• ground black pepper to taste

Directions

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add 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 flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

From the Reviews:

(IMPORTANT NOTE: You must let the roux cook down before adding the half and half ~ this will eliminate the flour taste that so many are noting in their reviews). Added 1/2 teaspoon of Bay Seasoning and 1/2 teaspoon of onion powder for more flavor. Used a mix of chopped and minced clams and substituted 1/2 teaspoon garlic salt for a portion of the 1 1/2 teaspoon regular salt. Stirred only 1 tablespoon of the vinegar into the chowder prior to serving. Topped the chowder with crumbled bacon and a few chives for color. Helpful Tips: For a smokey flavor, add 1/2 teaspoon of liquid smoke which adds depth and complexity to the chowder base. Add fresh grilled corn cut off the cob which increases the smokey flavor. Replace black ground pepper with white pepper ~ it has a more delicate flavor than the ground black pepper which can be rather harsh with such a creamy base. Most Important: Do not add the clams to the chowder until you are ready to serve ~ the longer seafood "cooks" the tougher it becomes! Delicious with the changes.

Delicious!! I make this recipe twice a month. Following other reviews, I use cornstarch instead of flour. I heat the cream (fat free) over low heat, while the vegetables are simmering. I mix 3/4 cornstarch in with 1/4 cup milk, then add that to the cream. I don't use the red wine vinegar, b/c I don't think it needs it. I also add Old Bay seasoning, garlic and onion powder, and I use dried minced onion instead of fresh. LOVE THIS RECIPE!!