Free Recipe Turner s Boston Clam Chowder
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Turner s Boston Clam Chowder Recipe
8 lb Clams; steamed
2 Cloves garlic; crushed
1 Stick butter
1 md Yellow onion; minced
1 Rib celery; minced
1/2 ts White pepper
1 Bay leaf
1/4 ts Whole thyme leaves
1/2 c Flour
5-1/2 c Clam nectar and milk (use
-nectar from steaming and
-make up remainder with
-milk)
1 lg Potato; peeled, cut into
-1/4-inch dice
1 pt Whipping cream
Turner s Boston Clam Chowder Preparation
SERVES 10 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>.
Cooking Temperature:
Recipe Serves: 10
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