Prep 30 mins
Cook 24 hrs
I have always wished I had the recipe to the clam chowder served at Turner Fisheries and, 'finally', it was in The Boston Herald last week. This is the most amazing chowder and I hope you enjoy it as much as we do.
For the base
- 2⁄3 cup all-purpose flour (scant amount)
- 4 ounces butter
- 2 cups clam juice
- 3 cups water
For the Chowder
- 1 cup bacon, diced
- 1⁄2 cup butter
- 1 cup white onion, diced
- 2 tablespoons garlic, chopped
- 1 cup leek, diced
- 1 cup celery, diced
- 3 cups yukon gold potatoes, diced
- 1 cup white wine
- 4 cups clams, minced
- 4 cups heavy cream
- salt, to taste
- pepper, to taste
- 1 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- In a small pot over medium heat, melt the butter.
- Add the flour and cook, stirring constantly, to make a smooth roux.
- Set aside.
- In a large pot, bring the clam juice and water to a boil. Stirring constantly.
- Add the roux.
- Return the mixture to a boil and then lower the heat and simmer for 15 minutes/.
- Cook the bacon in a large pot, over medium heat, until it renders its fat.
- Add butter, onion, garlic and leeks and cook for 10 minutes.
- Add the celery, potatoes and white wine and cook until the potaotes are almost tender and wine reduced, 10-12 minutes, being careful not to let the potatoes burn.
- add the minced clams, heavy cream and the chowder base and simmer an additional 15-20 minutes, until the potaotes are cooked through.
- Salt andpepper to taste.
- Stir in the TAbasco and Worcestershire sauces.
- Serve immediately.