Chowder: Hall of Fame Clam Chowder
Source of Recipe
Turner Fisheries
List of Ingredients
10 cherrystone clams
6 quahogs
1/2 cup water
1/2 cup clarified butter
1 clove garlic, minced
1 medium onion
1 stalk celery
1/4 teaspoon thyme
1/2 teaspoon white pepper
1 small bay leaf
1/2 cup flour
1 quart (4 cups) clam juice
1 large potato, diced
2 cups heavy cream
Recipe
Wash clams thoroughly. Place quahogs in pot with 1/2 cup water. Cover and steam until clams open. Repeat this process with cherrystones. Remove clams from shell, chop coarsely and reserve broth in a separate container.
In the same pot, add the clarified butter and garlic. (To clarify butter, melt over gentle heat. Skim off and discard the foam, then carefully pour off the clear portion, which is the clarified butter. Discard sediment left at bottom of pan.)
Saute garlic 2 to 3 minutes. Add onions, celery and seasonings. Saute until onions are translucent. Add flour, stirring constantly. Cook over low heat for 5 minutes; don't brown. Slowly add clam juice (bottled as well as what was left from steaming open the clams). Stir constantly while adding to avoid lumps. Simmer for 10 minutes. The soup will be very thick, so be careful not to burn it. Add potatoes; cook until tender. Add cream and clams and bring back to a boil. Season to taste.
If fresh clams are not available, substitute 12 or 14 ounces canned or frozen clams and use an additional 8 ounces of good commercial clam juice.
Serves 10.
|
|
member logon
