Clam Chowder for Two

Clam Chowder for Two

Suzan McAllister

2 cans minced clams
1/2 c minced onion
1/2 c diced celery
Olive Oil
1/2 c diced carrots
1 c cubed potatoes
1/2-1 c seafood stock
1 tsp Old Bay seasoning
1/4 c + 2 TBSP butter
1/4 c + 2 TBSP flour
2 c Half n Half
1 TBSP Red Wine Vinegar

The Stock

Saute onion and celery in olive oil.
Drain clams, reserving juice
Add carrots and potatoes to the sauted onion and celery
Add clam juice.  Add seafood stock to cover, and add the Old Bay Seasoning
Place over medium to high heat and simmer until vegetables are tender.

The Roux

Melt the butter in a saucepan over low heat and whisk in flour.  Allow to bubble for 5 minutes, whisking frequently.  Slowly add the Half n Half, whisking frequently.  Keep over low heat until the mixture just starts to bubble.

The Soup

Add the Red Wine Vinegar to the Stock. Slowly whisk the Roux into the Stock until fully incorporated, over low heat.
Now add the clams.  Remove from heat after 2 minutes, let cool and serve.