clam Chowder, Turner Fisheries'

By arthurlemay

Ingredients

• 6 quahogs, washed
• 12 clams, cherrystones
• 1 cup water
• 4 ounces clarified butter
• 1 onion, diced
• 1 stalk celery, diced
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 cup King Arthur flour
• 5 cups clam juice, fresh or bottled
• 1 bay leaf
• 2 potatoes, peeled and diced
• 1 pint heavy cream
• salt and pepper to taste

Details

Servings 10
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Wash the clams and quahogs thoroughly. Place the clams and the quahogs in a pot with the water. Cover tightly and steam until the clams are open. Remove the clams from their shells, reserving the liquid.

Chop the clam meat. Set aside.

In the same pot, add the clarified butter, onion, celery, garlic and thyme. Saute, over medium heat until the onions are translucent, about 5 minutes. Add the flour, stirring constantly to make a roux. Slowly add the clam juice, stirring constantly to avoid lumps. Add the bay leaf. Simmer for 10 minutes.

Add the potatoes and cook until tender, about 10 minutes. Add the cream and reserved clams and heat until cooked through. Season with salt and pepper.

Serve immediately.