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Chunky Clam Chowder

So, my husband Pat loves Clam Chowder. I mean, he complains constantly that the store bought Clam Chowders don't have enough clams. When I first started making mine, he was my harshest critic and he always sang the same tune  -- "It's good, but there aren't enough clams." You know what I had to do. I love the silky richness of this soup's base so there's no way I could compromise that. The interest and mouth feel of the tender vegetables is just enough to keep you wanting maybe one more spoonful... But this Clam Chowder is loaded with minced clams. See what you think, you can always add more to yours. But I think I've hit the sweet spot. At least, my husband thinks so!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 6
Best Season: Suitable throughout the year
Description

This Clam Chowder is loaded with minced clams.

Ingredients
  • 26 oz Minced Clams (4 X 6.5 oz. cans)
  • 1 cup Onion (Chopped small)
  • 3/4 cup Celery (Chopped small)
  • 1 cup Carrots (Chopped small)
  • 8 oz Clam Juice (usually one bottle)
    • Creamy Base
  • 6 oz Butter
  • 3/4 cup Flour
  • 2 cup Half and Half (cool)
  • 2 cup Whole Milk (cool)
    • Finishing Seasonings
  • 3 tbsp White wine
  • 2 tbsp Red Wine Vinegar
  • 1 1/2 tsp Kosher Salt
  • Ground Black Pepper ((to taste))
  • dash Louisiana Hot Sauce ((to taste))
Instructions
  1. 1
    You will need a large saucepan, a 4 - 6 quart soup pot, large spoons and a whisk.
  2. 2
    Drain the clam cans, catching the juice in a large saucepan. add the bottle of clam juice.
  3. 3
    Add the onion, celery, carrots and potatoes to the clam juice. Place over medium heat and cook until all vegetables are softened.
    4. Creamy Base
  4. 4
    Melt the butter in a 4 - 6 quart soup pot over medium high heat.
  5. 5
    Stir flour into the butter with a large spoon and stir until well combined. Continue cooking while flour bubbles up, then subsides to become looser and thinner. (This is a roux.) Do not let the roux brown.
  6. 6
    Pour one cup of the Half and Half into the roux, whisking to ensure the mixture does not clump up. Add the rest of the Half and Half and the milk, cup by cup, whisking thoroughly with each addition. You should finish with a smooth milky mixture. If not, don't panic! You can run the base through a sieve, use an immersion mixer, or place it in a blender to get it smooth. (Be careful if you choose to use a blender, that you don't over fill it with the hot mixture. Better to do a few cups at a time!)
  7. 7
    Stir in the cooked vegetable mixture. cook until hot but not bubbling. Turn off the heat and stir in the clams.
  8. 8
    Stir in the white wine and red wine vinegar, salt, pepper and hot sauce. Adjust seasonings to taste, if necessary.
Read it online: https://harriettscooking.com/recipe/chunky-clam-chowder/

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