Turner Fisheries Hall Of Fame Clam Chowder Food

TURNER FISHERIES' HALL OF FAME CLAM CHOWDER

Turner Fisheries' Hall of Fame Clam Chowder image

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

Ingredients

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

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.

THE BEST DAMN CLAM CHOWDER EVER

The Best Damn Clam Chowder Ever image

If you like a thick clam chowder, this recipe is not for you. However, if you like a brothy clam chowder, where you can really taste the clams, this one is for you.

Provided by dawnie2u

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

5 -6 1/2 ounces chopped clams, liquid reserved
24 ounces bottled clam juice
4 ounces diced prosciutto (or chopped bacon)
1 large yellow onion
2 tablespoons all-purpose flour
3 medium red potatoes, cut into 1/2-inch dice
1 large bay leaf
1/4 teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
salt
white pepper, to taste

Steps:

In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).

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