Maxine Knowlton's Clam Chowder
20m prep 30m cook 50m ready
A classic New England-style clam chowder made with fresh clams, potatoes, and a creamy half-and-half base, brightened with a touch of red wine vinegar.
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 116 mg
- Iron: 0.81 mg
- Magnesium: 31.7 mg
- Phosphorus: 134 mg
- Potassium: 546 mg
- Zinc: 0.62 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 clam juice
- 1.89 L shucked clams
- 473 ml half-and-half cream
Prepare
- 3 large russet potatoes, peeled and cubed
- Chop 1 large onion
- Dice 2 celery
Let's Cook
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Step 1.
In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
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Step 2.
In a large stock pot, cook over medium high heat with a little butter or oil onions and celery until vegetables are soft.
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Step 3.
Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
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Step 4.
In a separate pot, gently warm (do not boil) half and half.
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Step 5.
Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate.
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Step 6.
Add 2 tablespoons red wine vinegar, mix everything together and serve hot.
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