Delicious and traditional white clam chowder with canna-butter included for a healthy influx of cannabinoids.
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup all-purpose flour
1 quart half-and-half cream
3 strips of bacon
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
Drain juices from clam cans into a large pan on top of the onions, celery, bacon, carrots, and potatoes. Add water to cover the vegetables. Cook on medium until tender.
Meanwhile, in a large saucepan, melt the canna-butter over medium. Whisk in the flour until smooth. Add and whisk cream, stir nonstop until thick and smooth. Add vegetables and clam juice. Heat, but do not boil.
Add clams and let simmer for a few more minutes. Dont let them cook long or they will become tough, add vinegar, and season with salt and pepper.