Mari's Clam Lovers Chowder Recipe

Ingredients <br>- 8 (6.5 ounce) cans minced clams, drained with juice reserved <br>- 4 ounces bacon, chopped <br>- 2 cups finely chopped onion <br>- 1 ½ cups diced carrots <br>- 2 quarts water <br>- 2 cups chopped celery <br>- 2 tablespoons minced parsley <br>- 5 cups peeled and cubed potatoes <br>- 1 ½ cups butter <br>- 1 ½ cups all-purpose flour <br>- 2 quarts heavy cream <br>- 1 ½ teaspoons salt <br>- ½ teaspoon freshly ground black pepper <br>- 1 ½ teaspoons white sugar <br>- 2 tablespoons red wine vinegar <br><p></p>Directions <br>step 1: In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes. <br>step 2: Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce. <br>step 3: In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot. <br>step 4: Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes. <br>

Ingredients
- 8 (6.5 ounce) cans minced clams, drained with juice reserved
- 4 ounces bacon, chopped
- 2 cups finely chopped onion
- 1 ½ cups diced carrots
- 2 quarts water
- 2 cups chopped celery
- 2 tablespoons minced parsley
- 5 cups peeled and cubed potatoes
- 1 ½ cups butter
- 1 ½ cups all-purpose flour
- 2 quarts heavy cream
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons white sugar
- 2 tablespoons red wine vinegar

Directions
step 1: In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.
step 2: Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.
step 3: In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.
step 4: Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.

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