Melissa's Clam Chowder Recipe
Serves 8-10 people
1 Cup Onions, finely diced
2 Cups Potatoes, finely diced
1 Cup Celery, finely diced
2 6 1/2 Ounce Cans Minced Clams, reserve juice
3/4 Cups Butter
3/4 Cups Flour
1 Quart Half and Half
1 1/2 tsp Salt
Pepper, to taste
2 TBSP Red Wine Vinegar
1 Chop (or finely dice) onions, potatoes and celery.
2. Drain juice from clams into a large pot. Add finely diced vegetables. Add enough water to barely cover the vegetables.
3. Put lid on your large pot and simmer the vegetables until they are tender. DO NOT DRAIN.
4. In a separate, smaller pot, melt butter over medium heat. Add flour. Cook, stirring constantly, until the butter and flour mix together to form a paste.
5. Add half and half to the paste. Stir until smooth and thick. If necessary, turn heat up to medium high to thicken the mixture.
6. Add creamy mixture to vegetables and stir until completely incorporated.
7. Add clams. Stir.
Go to shotbox.me to learn more about the SHOTBOX.
Photo shot with SHOTBOX and my Samsung Galaxy S7 Smartphone.
Below you can see the setup inside the box. I put the soup in a ceramic bowl on a brightly colored ceramic plate because they felt homey and down to earth. I used a bright yellow placemat as the base because it matched one of the stripes in the ceramicware and an off white piece of textured wallpaper as the background to mimic what might be a kitchen wall. I added a spoon to the soup and bread to the plate to add to the visual interest and to again, enhance that homey feel. I ended up zooming in on the soup bowl enough that you barely see the yellow placemat in the picture. I love a good closeup!