Awesome Clam Chowder

Name: Awesome Clam Chowder
Ingredients: 4 (6 1/2 ounce) cans clams, drained and liquid reserved (I used a mix of minced and whole baby clams); 2 tablespoons extra virgin olive oil (or any light tasting oil); 2 (8 ounce) bottles clam juice; 1 1/2 cups minced onions; 1 1/2 cups diced celery; 3 cups cubed potatoes; 1 cup frozen corn or 1 cup fresh corn; 1 1/2 cups diced carrots; 1 cup butter; 1 cup all-purpose flour; 3 cups half-and-half cream; 3 cups chicken stock; 1 (4 ounce) can baby shrimp, drained; 3 tablespoons red wine vinegar, I know it sounds weird but it really adds a spark; 2 1/4 teaspoons salt, I like use sea salt; ground black pepper

16 ingredients

9 steps

Ingredients

4 (6 1/2 ounce) cans clams, drained and liquid reserved (I used a mix of minced and whole baby clams)
2 tablespoons extra virgin olive oil (or any light tasting oil)
2 (8 ounce) bottles clam juice
1 1/2 cups minced onions
1 1/2 cups diced celery
3 cups cubed potatoes
1 cup frozen corn or 1 cup fresh corn
1 1/2 cups diced carrots
1 cup butter
1 cup all-purpose flour
3 cups half-and-half cream
3 cups chicken stock
1 (4 ounce) can baby shrimp, drained
3 tablespoons red wine vinegar, I know it sounds weird but it really adds a spark
2 1/4 teaspoons salt, I like use sea salt
ground black pepper

Directions

1

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

After about 10 - 15 minutes, when vegetables are almost tender, melt the butter in a large heavy soup pot over medium heat.
4

Whisk flour into melted butter until smooth and fully cooked.
5

Whisk in half & half and chicken stock, stir constantly until thick and smooth.
6

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

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

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.