Tuesday, November 13, 2007

Turner's Clam Chowder

This recipe obtained from Turner's (A terrific original customer of the Shaw Winery) in the Boston Westin Hotel from 1987 is for their award winning Clam Chowder.


1st Place Winner "Best Clam Chowder in Boston", Chowderfest Competition, 1984, 1985 and 1986. Chowderfest Hall of Fame 1987. 1st Place Winner, "Best Clam Chowder in New England," Great Chowder Cook-Off, Newport, Rhode Island 1987.


10 Cherrystones
6 Quahogs
40 Oz. Clam Juice
1 Pint Heavy Cream
1 Cup Water
4 Oz. Clarified Butter
4 Oz. Flour
1 Medium Onion
1 Rib Celery
1 Large Potato (Blanched)
1/2 Tsp. White Pepper
1 Small Bay Leaf
1 Clove Minced Garlic
1/4 Tsp. Thyme


Wash clams thoroughly. Place quahogs in pot with 1/2 cup of water. Cover tightly and steam until clams open. Repeat this process with 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 a 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 taste.

Serves 10 People.



elizabeth said...

Dad, ym! totally making this and love the list of awards

Missy said...

eeeeee hee hee hee, and it contains quahogs, which makes me think of "family guy" which makes me chuckle.

but for real, jamie love love loves clam chowder, so maybe this'll make me break down and make it for him!