|8 pounds||Clams; steamed|
|2||Cloves garlic; crushed|
|1 medium||Yellow onion; minced|
|1||Rib celery; minced|
|½ teaspoon||White pepper|
|¼ teaspoon||Whole thyme leaves|
|5½ cup||Clam nectar and milk (use nectar from steaming and make up remainder with milk)|
|1 large||Potato; peeled, cut into 1/4-inch dice|
|1 pint||Whipping cream|
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, .
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