Clam chowder originated in the US and is a staple dish in the new England region. Loaded with tender clams, silky potatoes, and celery, it is creamy but light and satisfying. It is also easier to make than you think – and cooking this is such a breeze with the help of our wide array of Avacraft cookware!
- 1 pound clamshell (washed)
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes
- 1 cup diced carrots
- ¾ cup butter
- ¾ cup all-purpose flour
- 1-quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons salt
- 500 ml of water
- ground black pepper to taste
- In a large skillet, add water and bring it to boil. Once the water is boiling, add the onions, celery, potatoes, and carrots. Add water to 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 continuously stir until thick and smooth.
- Once the vegetables are tender, add the clamshells and cook in low heat until the shell is slightly open. After that, quickly add the cream mixture and mix it well until well combined.
- After that, stir in vinegar, and season with salt and pepper. Please take note that you must not overcook the clamshells.
Wait, try this, and you’ll see what I mean. Always check out our trending Avacraft cookware!