Turner Fisheries' Hall of Fame Clam Chowder
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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.
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INGREDIENTS
NutritionFor the base
- 2⁄3
- 4ounces butter
- 2cups clam juice
- 3cups water
For the Chowder
- 1
- 1⁄2cup butter
- 1cup white onion, diced
- 2
- 1
- 1
- 3
- 1cup white wine
- 4
- 4cups heavy cream
-
-
- 1teaspoon Tabasco sauce
- 1teaspoon Worcestershire sauce
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DIRECTIONS
- BASE:.
- 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/.
- CHOWDER:.
- 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.
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