Clam Chowder

from allrecipes.com, submitted by PIONEERGIRL

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 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.

In case it helps, when it says to add water to cover I added one cup of water.  I also added 6 slices of bacon chopped up to the cream before I added the veggies.  I also sprinkled paprika on the top.

This was another recipe request from a son.  I have to say, the best clam chowder is at Mo's on the Oregon Coast.  If you're in the northwest make sure you stop by there and get some chowder!

Husband rating:  3.5 stars

Boys say:  thumbs up