I would like to say this is the best clam chowder recipe EVER but…I’m from Wisconsin. Being from a land-locked state does not make me an expert in anything with seafood. At all. Ask me about venison, or game, or…cheese and I might be considered an expert. But…as of right now, including the chowder I’ve had while traveling the seaboard this is the BEST clam chowder ever!
I dare say that I would love! love! if someone who knows something something about clam chowder would try this and tell me how close to authentic I am (besides the issue of the canned clams. Can’t be helped). If it’s really bad…much worse then the real thing then just don’t tell me. I like living in the world where my clam chowder is delicious. Even if it’s not authentic. Delicious is worth something.
3 cans clams (I use 1 minced, 1 chopped, and 1 whole)
1 cup finely chopped onion
1 cup finely chopped carrot
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 pint whipping cream.
2 cups milk.
2 tab white vinegar
1/4 cup red wine
Old Bay seasoning to taste
1 tsp thyme.
salt and pepper to season
Directions: In a large skillet put the onion, carrot, and potatoes. Add the clam juice from the canned clams. And then add enough water just to cover the veggies. Let cook over medium heat for about 20 minutes…or until soft.
While those are cooking add butter to a large soup pot, melt it. Whisk in the flour, then the cream and milk right about the time the veggies are done.
When the veggies are done add them, the thyme, Old Bay, salt and pepper to the large soup pot. Stir everything. Heat but don’t boil.
Stir the clams, vinegar, and wine in just at the end. Taste and add more seasoning as needed.
Serve warm with fresh parsley on top. And bread. Always serve with bread…yum!