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. |
 |
| Serve immediately. |
 |
| 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. |
