Turner Fisheries Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is great chowder, especially if you can find the recommended clams. Besides my sanity, this is the best thing the ex left me. Ingredients:
10 cherry stone clams |
6 quohogs |
note: if you can't find the clams listed above, use the equivalent in fresh chopped clams.... no fresh clams ! ... use canned clams and use an additional 8 ounces of clam juice. |
1 medium onion chopped/diced |
1 rib celery thinly sliced |
1 large potato diced |
32 ounces clam juice |
1 pint heavy cream |
1/4 tspn thyme |
1/2 cup water |
1/2 tspn pepper |
4 + ounces butter |
4 ounces flour |
1 bay leaf |
1 ++ clove(s) of garlic minced |
olive oil |
Directions:
1. In a large pot, sweat the garlic for 2 to 3 minutes in butter and olive oil
2. Add onion, celery, and spices. Cook until the onions are translucent.
3. Reduce heat to low.
4. Add flour slowly to make a roux. stirring constantly for 5 minutes... don't brown the roux here.
5. Slowy add clam juice, stirring continuously to avoid lumps.
6. Bring to a Simmer for 10 minutes Note: The soup will be very thick at this point.... be careful not to burn.
7. Add potatoes, cook until tender.
8. Add cream and clam, bring to a soft boil.
9. Remove heat... season to taste..... Enjoy...mmmmmmmmmmm
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