*Clam Chowder*
3 (6.5 ounce) cans minced clams ,1 cup minced onion, 1 cup diced celery, 2 cups cubed potatoes, 1 cup diced carrots, 3/4 cup butter, 3/4 cup all-purpose flour, 1 quart half-and-half cream, 2 tablespoons red wine vinegar,1 1/2 teaspoons salt, ground black pepper to taste
1. Drain juice from clams into a large pot over the onions, celery, potatoes and carrots. Add water to cover and cook over medium heat until tender.
2.Meanwhile, in a large, heavy saucepan, melt the 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 and heat them.
◎Point◎Do not boil.
3.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. Voila!
◎Point◎Do not boil.
I've tried many kinds of clam chowder, so maybe it would be helpful if you write more explanation of the dish. How does it appeal to your senses of sight, smell, taste and texture? These kinds of explanations will interest readers. Also, how about a photo or video of some people enjoying your cooking. This will help people connect with you and your blog.
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ReplyDeleteThank you for your suggestion!
ReplyDeleteIt really helps my blog's development. I try to change them in order to enjoy my blog for viewers.