Famous Clam Chowder
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
finely chopped |
|
| 1 | cup |
celery
finely chopped |
|
| 2 | cups |
potatoes
finely diced |
|
| 13 | ounces |
clams
canned, with juice |
|
| ¾ | cup |
butter
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | quart |
milk
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
red wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
finely chopped |
|
| 237 | ml |
celery
finely chopped |
|
| 473 | ml |
potatoes
finely diced |
|
| 375.7 | ml/g |
clams
canned, with juice |
|
| 177 | ml |
butter
|
|
| 177 | ml |
all-purpose flour
|
|
| 0.9 | l |
milk
|
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
red wine vinegar
|
|
Directions
Drain juice from clams and pour over onions, celery, and potatoes.
Add enough water to barely cover.
Cook vegetables.
Meanwhile, melt butter, add flour and blend until smooth.
Stirring constantly, add milk and cook until smooth and thick.
Add salt and pepper.
Add white sauce, clams, and vinegar to vegetable mixture and heat through until thick.
Serve hot.
