2 (6.5 ounce) cans minced clams
2 cups chicken broth
1/2 cup minced onion
1 cup diced celery
1 cup cubed potatoes
1 cup diced carrots
1/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
1 cup shredded white chedder
2 tablespoons red wine vinegar
salt and ground black pepper to taste
Chop celery, potatoes and carrots into bite size pieces. In a large pot put your veggies and add the chicken broth. Cover and cook over medium heat until tender.
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. Add the cheese. Then add the vegetables with broth into the cream mixture. Drain and rinse clams and add to the soup. Heat through, but do not boil. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Adapted from: http://frogpants.com/geekfood/?p=160
2 cups chicken broth
1/2 cup minced onion
1 cup diced celery
1 cup cubed potatoes
1 cup diced carrots
1/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
1 cup shredded white chedder
2 tablespoons red wine vinegar
salt and ground black pepper to taste
Chop celery, potatoes and carrots into bite size pieces. In a large pot put your veggies and add the chicken broth. Cover and cook over medium heat until tender.
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. Add the cheese. Then add the vegetables with broth into the cream mixture. Drain and rinse clams and add to the soup. Heat through, but do not boil. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Adapted from: http://frogpants.com/geekfood/?p=160
