Easy Clam Chowder #soupnight #clamchowder

Make a restaurant-quality clam chowder in less than 30 minutes--it's easier than you might think! PRINTABLE RECIPE HERE: https://barefeetinthekitchen.com/easy... INGREDIENTS 3 cups potatoes peeled and diced into ½-inch pieces, about 5 medium size potatoes 2 cups celery sliced very thin, about 3 large ribs 1½ cups yellow onion minced very small, about 1 large yellow onion 3 cloves garlic, minced optional 1½ teaspoons kosher salt divided 24 ounces clam juice (3) 8-ounce bottles ¾ cup butter ¾ cup all-purpose flour 4 cups whole milk or half and half 20 ounces chopped clams, do not drain about (3) 6.5 ounce cans 2 tablespoons red wine vinegar freshly ground black pepper to taste INSTRUCTIONS Combine the potatoes, celery, onion, and garlic if desired, in a large pot and sprinkle with 1 teaspoon of salt. Add the clam juice and bring to a boil. Reduce to a simmer and cook until fork tender, about 10 minutes total. Remove from the heat. While the vegetables are cooking, melt the butter in a large skillet over medium heat. Add the flour and whisk until smooth. Very slowly add 1 cup of milk, whisking constantly to maintain a smooth consistency. Add an additional cup of milk just as slowly, continually whisking. Pour in the remaining milk while whisking constantly and bring to a low simmer to thicken, about 3 minutes. Do not allow this to boil. Remove from the heat and pour the milk mixture into the pot with the tender vegetables. Add the clams and red wine vinegar. Season to taste with pepper and additional salt, if needed. Only if necessary, return the pot to low heat for just long enough to warm the chowder.