Clam Chowder (white)
Try this Clam Chowder (white) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
- 3/4 cup butter
- 2 tablespoons red wine vinegar
- 1 cup celery diced
- 1 cup carrots diced
- 1 quart half and half
- 1 cup onion minced
- 6 strips bacon
- 2 cups potatoes cubed
- 19.5 ounces minced clams
- 3/4 cup cornflour
- 1 1/2 teaspoons salt and pepper
- 1 1/2 teaspoons old bay
- Carbohydrate 139.025485994397 g
- Cholesterol 430.197746568562 mg
- Fat 121.736037310857 g
- Fiber 1.50337251967006 g
- Protein 77.336237669027 g
- Saturated Fat 74.6641895655677 g
- Serving Size 1 1 Serving (1422g)
- Sodium 1517.92742932506 mg
- Sugar 137.522113474727 g
- Trans Fat 6.63040452839448 g
- Calories 1939 calories
Brown bacon in dutch oven, remove. Drain juice from clams into the dutch oven, add onions, celery, potatoes and carrots, cook over medium heat until tender. Meanwhile, in saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir into veggies and clam juice. Heat through but do not boil. 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
