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Ultimate New England Clam Chowder Recipe

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Get the top-rated recipe @ http://allrecipes.com/recipe/new-england-clam-chowder-i/detail.aspx When the weather gets chilly, warm up with a hearty New England-style clam chowder. This classic recipe includes potatoes, bacon, cream, and canned clams. And it's ready in just 30 minutes! Facebook http://www.facebook.com/Allrecipes Twitter @Allrecipesvideo Pinterest http://pinterest.com/allrecipes/

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A traditional cream-based clam chowder gets a boost of flavor from a little red wine vinegar.

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Once in a while, a recipe is such a hit, my family considers it one of my signature dishes. This is one of them. I don't use Yukon Gold potatoes; I use Russet. I do not bother to peel them. If you use canned clams, only use a high quality clam.

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make it your self
go to a restaurant
get a can of it in the market

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1.2 tablespoons unsalted butter
2.1 medium onion, finely diced
3.2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
4.3 tablespoons all-purpose flour
5.2 cups chicken or vegetable stock
6.2 (10-ounce) cans chopped clams in juice
7.1 cup heavy cream
8.2 bay leaves
9.1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper

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It was first made in the 18 centerys with tomatoes in New England and in the 1939 Maine took the tomatoes out and made it what we eat now .