Sunday, September 14, 2008

Clam Chowder

1 c diced onion
1 c chopped celery
2 c. chopped potatoes

3/4 c butter/marg
3/4 c flour
4 c milk
1 1/2 tsp salt
2 tsp red wine vinegar
pinch sugar
2- 6 1/2 oz cans minced clams

Put vegetables in pan, add in juice from both cans of clams and enough water to barely cover the vegetables. Simmer until tender. Meanwhile, in another pan melt butter and mix in flour and salt. Slowly blend in milk, cook over medium heat until bubbly and starts to thicken. Mix in clams, veggies, sugar, and red wine vinegar. If too thick for your taste, add additional water.

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