Mel's Kitchen Cafe My Favorite Boston Clam Chowder
Classic, warm, creamy and hearty. This soup is delicious and perfect for the cool weather.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 3/4 cup butter
- 1 1/2 teaspoons salt
- 1 cup chopped onion
- 1 cup chopped celery
- pepper to taste
- 3/4 cup flour
- 1 1/2 tablespoons red wine vinegar
- 2 cups diced, peeled potatoes (i use yukon gold or red potatoes)
- 1 quart half-and-half
- 2 (6.5-oz.) cans minced clams
- Carbohydrate 0.1134175 g
- Cholesterol 0 mg
- Fat 0.005705 g
- Fiber 0.046375 g
- Protein 0.0191625 g
- Saturated Fat 0.001715 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.077 mg
- Sugar 0.0670425 g
- Trans Fat 0.000245000000000002 g
- Calories 0 calories
Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables. Simmer over medium heat until the vegetables are almost tender (don’t overcook them in this step!), about 5 minutes. Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling. When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.
