Turner's Hall Of Fame Clam Chowder Recipe

Course : Chowders
Serves: 10
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10 medium Cherrystones
1 Cup Water
6 pieces Quahogs
4 ounces Clarified Butter
1 Medium Onion
1/2 teaspoon White Pepper
1 Rib Celery
1 Small Bay Leaf
1 Large Potato (Blanched)
1 Clove Minced Garlic
40 ounces Clam Juice
1/4 teaspoon Thyme
1 Pint Heavy Cream

Preparation / Directions:

Wash clams thoroughly. Place quahogs in pot with 1/2 cup of water. cover tightly and steam until clams open. Repeat this process with the cherrystones. Remove clams from shell, chop coarsely and reserve broth in a separate container. In the same pot add clarified butter and garlic. Saute 2-3 minutes. Add onions, celery and spices. Saute until onions are translucent. Add flour to make roux, stirring constantly. Cook over low heat for 5 minutes (don't brown). Slowly add clam juice (fresh and commercial), stirring constantly to avoid lumps. Simmer for 10 minutes (the soup will be very thick at this point so be careful it does not burn). Add potatoes and cook until tender. Add cream and clams and bring back to a boil. Season to tast


Nutritional Information:

9446 Calories (kcal); 993g Total Fat; (92% calories from fat); 21g Protein; 160g Carbohydrate; 2752mg Cholesterol; 5071mg Sodium

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