clam chowder

I only ever attempted this because it's one of Noah's favorite dishes, and Ivar's is not so easily accessible from where we live now. The chowder tastes best as leftovers as the flavors could use an extra day to really come together.

clam chowder
makes 8 servings

2 cloves garlic, minced
3 (6.5 oz) cans minced clams
2 jars clam juice
1 onion, minced
4 stalks celery, diced
2 cups potatoes, cubed
2-3 medium carrots, diced
3/4 cup butter
3/4 cup flour
1 quart half and half
2 tbsp red wine
salt & pepper, to taste

Heat 1 tbsp oil in a large skillet over medium heat and saute garlic until fragrant. Add onions, then celery, potatoes and carrots.

Drain juice from clams into the skillet over the vegetables. Add clam juice, and if needed, add water to cover and cook over medium heat until tender.

Meanwhile, in a large heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

Stir in clams just before serving. If they cook too much, they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.