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.

Awards:

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.

Ingredients:

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

Preparation:

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.

Turner's Clam Chowder

Somerset Club Corn Dodgers

The Somerset Club at 42 Beacon Street on the Boston Common is an elegant private club that is a pleasure to visit. Every morning at breakfast, each table is served a basket of remarkably delicious Corn Dodgers that are an Old Boston tradition. Recently, I contacted the club manager, and he sent me the Somerset Club Corn Dodger recipe. I tried it last week, and it is like a trip to the club for breakfast only you save the airfare. This is a classic Yankee winter breakfast bread treat served warm with butter.

Yield: About one dozen

5 cups water
2 cups corn meal
1/4 pound butter (1 stick)
1/2 tablespoon salt

Combine water, butter and salt and bring to a rolling boil.
Remove from heat and add cornmeal all at once, whisking constantly.
Whisk until a thick mixture forms.
Spoon mixture onto greased cookie sheets. (A heaping tablespoon works well and results in an elliptical corn dodger about 4 to 5 inches long, 2 to 3 inches wide and 1/4 inch thick)
Bake in a 400 degree oven for 20 minutes.
Turn each Corn Dodger and cook for an additional 15 - 20 minutes or until golden brown.
Remove from cookie sheet and allow to cool slightly.
Serve warm with butter.

Somerset Club Corn Dodgers