Soup

Champagne Vinager Clam Chowder is for Soup.

Champagne Vinager Clam Chowder takes 5 minutes to prepare.

Champagne Vinager Clam Chowder takes 20 minutes to cook.

Champagne Vinager Clam Chowder makes 3 servings.

The ingredients for Champagne Vinager Clam Chowder are:

2 tbsp butter
1 medium onion, chopped
3 tbsp flour
1 cup dry white wine
3 cans clams and their juices
1-2 cups Hood's Fat Free Half and Half
1 tbsp Champagne Vinager
kosher salt
Morton Nature's Seasons Seasoning Blend

Here is how you make Champagne Vinager Clam Chowder:

1. Melt butter in medium sauce pan over low heat, add onions and a pinch of salt. Raise to medium heat, sauteing until tranlucent. 2. Whisk in flour a tbsp at a time, making sure it doesn't burn and there are no clumps left.3. Add wine a little at a time, letting it evaporate a bit before adding more, stirring and making sure it doesn't burn.4. Add clams and clam juice. Add half and half to desired thickness. Gradually add vinager, tasting as you go, stop at desired tartness. If you go to far add more half and half. Season to tast with salt and seasoning blend.Makes three servings.Number of Servings: 3Recipe submitted by SparkPeople user MIRDREAMS.

The nutritional information for Champagne Vinager Clam Chowder is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 357.8

• Total Fat: 7.7 g
• Cholesterol: 55.7 mg
• Sodium: 1,285.9 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 0.9 g
• Protein: 18.3 g