COOKING: THE BEST CLAM CHOWDER IN NEW ENGLAND

If my friendship with Em has given me nothing else it has given me a treasure trove of amazing terrific fantastic recipes. This one comes curtesy of her wonderful mother and it is hands down a great clam chowder. So great every time I serve it I have requests for the recipe the next day. So here you go:

Clam Chowder

Ingredients

• 3 (6 oz) cans minced clams undrained
• 2 cups chopped potato
• 1 cup chopped celery
• 1 cup chopped onion
• ¾ cup butter
• ¾ cup flour
• 1 quart half and half
• Salt & pepper
• ½ tsp sugar
• 2 Tb Apple cider vinegar

What to Do

1. Drain clam juice and place in a large soup pot (saving clams until later)
2. Put chopped celery, onion and potatoes into the pot and add a little water, just enough to barely cover vegetables.
3. Boil until vegetables are crispy tender, about 5-10 minutes.
4. In another pot melt butter and add flour
5. In a separate pot melt butter over medium heat.
6. Stir in flour and cook about 2 minutes.
7. Add half and half and cook, stirring constantly cook for about 3 more minutes.
8. Add sauce to vegetables.
9. Stir in clams, salt, pepper, sugar and vinegar.
10. Stir over medium heat until soup thickens and serve.

Enjoy with a salad and crusty bread