| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Soup |
10 |
Servings |
INGREDIENTS
| 8 |
lb |
Clams; steamed |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Stick butter |
| 1 |
md |
Yellow onion; minced |
| 1 |
|
Rib celery; minced |
| 1/2 |
ts |
White pepper |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Whole thyme leaves |
| 1/2 |
c |
Flour |
| 5 1/2 |
c |
Clam nectar and milk (use nectar from steaming and make up remainder with milk) |
| 1 |
lg |
Potato; peeled, cut into 1/4-inch dice |
| 1 |
pt |
Whipping cream |
INSTRUCTIONS
SERVES 10
Boston has so many truly fine seafood restaurants that trying to decide
where to go for dinner is frustrating. Turner's offers good food and fine
chowder and claims to have won several Boston contests with this recipe. It
is very basic Boston chowder. Bostonians don't want you messing around with
good basic chowder. I have adapted the recipe to use regular clams .
Clams on the West Coast have a bit stronger flavor than those in the
East. While I prefer the western clam, some of my eastern friends say that
my favorite is too strong for them. You can adjust this recipe to your
liking.
Wash clams and steam in a 12-quart heavy stockpot. Reserve the broth.
Remove the clams from their shells and chop coarsely. Cover both items and
set aside.
In the same pot saut. the garlic in the butter for about 3 minutes. Add
the onion, celery, pepper, bay leaf, and thyme. Saut. until the onions are
clear. Add the flour to make a roux, stirring constantly. Cook over low
heat for 5 minutes (don't brown). Slowly add the clam nectar, stirring
constantly to avoid lumps. Simmer for 10 minutes (the soup will be thick at
this point so be careful that it does not burn). Add the potato and cook
until tender. Add the cream and clams and bring back to a boil. Correct the
seasoning.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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