In the heart of December, as winter’s chill blankets the landscape, there’s a comforting and hearty classic that takes center stage on dining tables across coastal regions—the timeless Clam Chowder. This iconic soup, celebrated for its rich and creamy consistency, serves as a steaming bowl of warmth, inviting all who savor it to indulge in a symphony of flavors that echo the essence of the season.
The Clam Chowder, with its roots deeply embedded in maritime culinary traditions, offers a comforting embrace on cold December days. As temperatures drop and the coastal winds whisper tales of the sea, a spoonful of this creamy concoction transports you to a place where the ocean meets the shore. The succulent clams, tender potatoes, and aromatic blend of herbs and spices meld together in perfect harmony, creating a medley of tastes that resonate with the season’s spirit.
As December unfolds, the Clam Chowder becomes more than just a meal; it becomes a culinary companion, providing nourishment and warmth during the winter’s embrace. Whether enjoyed by a crackling fireplace or served as a soul-soothing dish at festive gatherings, this beloved chowder embodies the comforting traditions of December, reminding us that the simplest and most time-honored recipes often carry the most profound sense of comfort.
Picture a bowl of Clam Chowder cradled in hands, the warmth radiating not just from the soup but from the memories and traditions it invokes. With every spoonful, the savory essence of the sea, the creaminess of the broth, and the hearty goodness of ingredients come together to create a culinary experience that transcends the ordinary—a timeless celebration of December’s culinary delights.
Ingredients
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup minced onion
- 3 (6.5 ounce) cans minced clams, drained with juice reserved
- water to cover
- ¾ cup butter
- ¾ cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons salt
- ground black pepper to taste
Directions
- Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
- Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.
Source: https://www.allrecipes.com/recipe/13041/my-best-clam-chowder/