New England Clam Chowder

The dish originated in the Eastern United States, but is now commonly served in restaurants throughout the country, particularly on Fridays when American Catholics traditionally abstained from meat. Many regional variations exist, but the two most prevalent are New England or "white" clam chowder and Manhattan or "red" clam chowder.

Ingredients:

•6.5oz minced clams

•1 cup minced onions

•1 cup diced celery

•2 cups cubed potatoes

•1 cup diced carrots

•3/4 cups butter

•3/4 all-purpose flour

•1 1/2 tbsp red wine vinegar

•1 quart half-and-half

•3 tbsp BrewSpice © IPA

1) 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.

2) 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, clam juice and your BrewSpice © IPA. Heat through, but do not boil.

3) Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Prep 25min/Cook 25min

#seafood #clam