Turner Fisheries' Hall of Fame Clam Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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