Clam Chowder

Tuesday, March 29, 2011

We went to the Maritime (New Brunswick, PEI, Nova Scotia) for our honeymoon in July 2006. Other than beautiful scenery, as you expected, seafood were abundantly served over there. We enjoyed the cold and hot served lobster and we luvvv this particular clam chowder, to be honest with you, it was my first encounter with this thick seafood soup. I have been wanting to make it on my own after, but just happened almost end of last year (notice the printed year on the picture). I got the recipe from here claimed as the best clam chowder. The verdict? Not bad..but not as yummy as what we had during our honeymoon, or we were just so happy at that time and food would taste the yummiest!

Clam Chowder


- 3 can minced clams
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes
- 1 cup diced carrots
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar (I omit this one, since I didnt have it)
- 1 1/2 teaspoons salt
- ground black pepper to taste


Drain juice from clams into a large skillet over 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 stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, season with salt and pepper.

A bonus picture of us having lobster for dinner. Now I'm drooling....aren't you?


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