Clam Chowder

Ingredients

• 4 6.5 ounce cans chopped clams
• 1 cup low-sodium chicken broth (240g)
• 1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
• 3 bay leaves
• 4 Tablespoons butter
• 2 Tablespoons olive oil
• 1 medium yellow onion
• 3 ribs celery (about 1 cup), diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 2 cloves garlic, finely minced
• 1/2 cup all-purpose flour (63g)
• 1 cup milk (249g)
• 1 cup half and half (227g)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 Tablespoon red wine vinegar

Method

1. 1

   Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.

2. 2

   Add chicken broth and diced potatoes to the pot with clam juice (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.

3. 3

   While the potatoes cook, heat the butter and olive oil in a second pot over medium heat until melted. Add the onions, celery, bell peppers, and garlic, and cook until tender, about 4-5 minutes.

4. 4

   Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring the mixture to a simmer and cook until thickened, about 5 minutes.

5. 5

   Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.