A delightful and creamy clam chowder recipe with enhanced flavors and a touch of elegance.
Chop the onion, celery, and potatoes into small, even pieces.
Uniformly sized vegetables ensure even cooking.
In a saucepan, combine the chopped vegetables with the juice from the clams and enough water to barely cover them.
Using the clam juice enhances the seafood flavor.
Simmer the vegetables over medium heat until they are just tender, about 10 minutes.
Avoid overcooking to maintain the texture of the vegetables.
In another saucepan, melt the butter over medium heat, then stir in the flour to create a roux.
Stir constantly to prevent lumps from forming.
Gradually whisk in the half-and-half to the roux, cooking until the mixture is smooth and thickened.
Adding the half-and-half slowly prevents curdling.
Combine the cooked vegetables, clams, and vinegar into the creamy base, stirring gently to mix.
Stir gently to avoid breaking up the clams.
Heat the chowder through without boiling, then season with salt and pepper to taste.
Boiling can cause the cream to separate, so keep the heat low.
Serve the chowder warm, garnished with fresh parsley or oyster crackers.
A sprinkle of fresh herbs adds a pop of color and flavor.
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