Turner Fisheries Hall Of Fame Clam Chowder Recipes

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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.

Provided by dojemi

Categories     Chowders

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 18



Turner Fisheries' Hall of Fame Clam Chowder image

Steps:

  • 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.

2/3 cup all-purpose flour (scant amount)
4 ounces butter
2 cups clam juice
3 cups water
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

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