Each year on February 25th people across the nation have a bowl and spoon ready to be filled with clam chowder as they prepare to participate in National Clam Chowder Day. A clam chowder in its simpliest form is a soup or stew containing clams. The most common type of chowder includes milk or cream as well as potatoes, onions, sauteed pork and celery. Here is a receipe:
3 (6.5 ounce) cans minced clams;
1 cup of minced onion;
1 cup of minced celery;
2 cups of cubed potatoes;
1 cup diced carrots;
3/4 all purpose flour;
1 quart of half and half
2 tablespoons of rede wine vinegar;
1 1/2 teaspoon of salt;
Black pepper for taste.
Drain juice from clams into large skillet over the onions, celery, potatoes adn carrots. Add water to cover and cook over medium heat until tender.
Meanwhile, in a large heavy saucepan, melt hte butter over medium heat. Whisk in the flour until smooth. Wisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice, Heat but don't boil.
Stir in the clam just before serving, do not over heat. When clams are heated through, stir in vinegar, salt and pepper.