Turner Fisheries' Hall of Fame Clam Chowder

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.

• Ready In: 24 hrs 30 mins
• Serves: 6

Ingredients

• 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

Directions

1. BASE:.
2. In a small pot over medium heat, melt the butter.
3. Add the flour and cook, stirring constantly, to make a smooth roux.
4. Set aside.
5. In a large pot, bring the clam juice and water to a boil. Stirring constantly.
6. Add the roux.
7. Return the mixture to a boil and then lower the heat and simmer for 15 minutes/.
8. CHOWDER:.
9. Cook the bacon in a large pot, over medium heat, until it renders its fat.
10. Add butter, onion, garlic and leeks and cook for 10 minutes.
11. 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.
12. add the minced clams, heavy cream and the chowder base and simmer an additional 15-20 minutes, until the potaotes are cooked through.
13. Salt andpepper to taste.
14. Stir in the TAbasco and Worcestershire sauces.
15. Serve immediately.