Boston Clam Chowder

Name: Boston Clam Chowder
Ingredients: 2 (6 1/2 oz.) cans minced chowder; 1 c. onion, finely chopped; 3/4 c. butter; 1 qt. half and half cream; 1/2 tsp. sugar; 3/4 c. flour; 1 1/2 tsp. salt; 1 c. finely diced celery; 2 c. finely diced potatoes; pepper to taste; 1 tsp. wine vinegar

11 ingredients

8 steps

Ingredients

2 (6 1/2 oz.) cans minced chowder
1 c. onion, finely chopped
3/4 c. butter
1 qt. half and half cream
1/2 tsp. sugar
3/4 c. flour
1 1/2 tsp. salt
1 c. finely diced celery
2 c. finely diced potatoes
pepper to taste
1 tsp. wine vinegar

Directions

1

Drain juice from clams and pour over vegetables in medium saucepan.
2

Add enough water to barely cover and simmer covered over medium heat until potatoes are barely tender, about 20 minutes.
3

In the meantime, melt butter; add flour and blend and cool 1 to 2 minutes.
4

Add cream and cook and stir until smooth and thick, using wire whisk to blend.
5

Add undrained vegetables and clams and heat through.
6

Season with salt, pepper and sugar to taste.
7

Add wine vinegar.
8

Makes 8 to 10 servings.