NOVEMBER 1ST – NATIONAL FRENCH FRIED CLAMS

Clam Chowder

3 (6.5 oz.) cans minced clams

1 c. minced onion

1 c. diced celery

2 c. cubed potatoes

1 c. diced carrots

¾ c. butter

¾ c. all-purpose flour

1 qt. half and half cream

2 Tbsp. red wine vinegar

1 ½ tsp. salt

Ground black pepper to taste

Drain juice form clams into large skillet over medium heat until tender.  Meanwhile, in large, heavy saucepan, melt 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. 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 & pepper.

3/11/16