There are two things that set this clam chowder apart: the bacon and the red wine vinegar. Bacon needs no explanation, but that splash of red wine vinegar at the end adds so much zest . . . it livens up all the flavors and turns a delicious, hearty chowder into something worth sharing with your friends (or everyone on the World Wide Web).
|I usually add more vegetables than it calls for. Five small potatoes|
made about three cups worth.
|If you don't have celery . . . don't bother making this.|
|Cast-iron skillet: accept no substitutions.|
|Drained clam juice and drained bacon "juice" . . . not for vegetarians :)|
|Add the chopped veggies to the mixture, then add water|
until the vegetables are just covered.
|Start the roux: thoroughly mix flour with melted butter and|
then add a quart of half and half (I often use a half-cup
of butter & flour instead of 3/4 cups)
|Whisk the roux while the vegetables are getting tender|
|The difference between so-so clam chowder and the last|
clam chowder recipe you'll ever need.
|After you add the roux to the veggies, add the chopped, cooked|
bacon and clams, then that essential splash of vinegar.
|We had this chowder on a day when the HIGH was one degree.|
ONE. The low was in the negative twenties. It really was the
best possible dinner, and we sopped it up with sweet cornbread.