Dev's Clam Chowder

It's COLD outside.  And when it's cold outside, it's only natural to make something warm and delicious to combat the outside temps.  This soup is among my husbands top 5 favorite foods.  It might have something to do with the fact that it is in the "beige food group".  You know meat, potatoes, pasta, and sauces of sorts.  He affectionately dubbed this group a few years back as superior to the other 4.  This soup was a perfect Sunday dinner paired with toasted garlic bread and you could even mix up the beige-ness and throw in a salad.  Make it tonight, you won't be sorry.

In a soup pot add:
1 cup chopped onion
1 1/4 cup chopped celery
3-ish cups of potatoes (I really like to chop them up into small pieces rather than big chunks)

Cover by about 1 inch with water and boil until tender.  Once tender add in 3 cans of clams WITH the juices.  Meanwhile, in another pot or skillet you're going to make a roux using 3/4 cup butter and 3/4 cup flour.  Heat over medium-high until it is melted together, using a whisk.  Cook for about 1-2 minutes to avoid the roux tasting floury or chalky.  Slowly add 1 quart of half and half into the roux, while whisking.  Continue to whisk and add your spices:

1 tsp sugar
1 1/2 tsp salt
1/2 tsp black pepper
1-2 teaspoons Old Bay seasoning
2 TB red wine vinegar.

Whisk mixture until it is hot and thick, then dump into the vegetable mixture.  Add additional S&P to suit your taste.  So. So. So Good.  This would be great made ahead of time and kept on low in the crock pot too :)

Posted by Tiffany :)