Clam Chowder

Cuisine: American
Course: Appetizers, Main Dishes, Soups
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Prep Time 50 minutes
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Total Time 50 minutes
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8 Servings


  • 3 Cans (6.5 ounce) clams minced
  • 1 Cup onion minced
  • 1 Cup celery
  • 2 Cups potatoes cubed
  • 1 Cup carrots diced
  • 3/4 Cup Prairie Farms unsalted butter
  • 3/4 Cup all-purpose flour
  • 1 Quart Prairie Farms Premium Half & Half
  • 2 Tbsp Red Wine Vinegar
  • 1 1/2 tsp salt
  • ground black pepper to taste


  • Drain juice from clams into a large skillet over onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • In a large, heavy saucepan, melt butter over medium heat. Whisk in flour until smooth. Whisk in Half & Half and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through. Do not boil.
  • Stir in clams just before serving. Do not overcook clams. When clams are heated through, stir in vinegar, and season with salt and pepper.

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