Turner Fisheries' Hall Of Fame Clam Chowder

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 2/3 cup all-purpose flour (scant amount)
• 4 ounces butter
• 2 cups clam juice
• 3 cups water
• 1 cup bacon, diced
• 1/2 cup butter
• 1 cup onion, diced
• 2 tablespoons garlic, chopped
• 1 cup leek, diced
• 1 cup celery, diced
• 3 cups yukon gold potatoes, diced
• 1 cup wine
• 4 cups clams, minced
• 4 cups heavy cream
• salt, to taste
• pepper, to taste
• 1 teaspoon tabasco sauce
• 1 teaspoon worcestershire sauce

Recipe

• 1 base:.
• 2 in a small pot over medium heat, melt the butter.
• 3 add the flour and cook, stirring constantly, to make a smooth roux.
• 4 set aside.
• 5 in a large pot, bring the clam juice and water to a boil. stirring constantly.
• 6 add the roux.
• 7 return the mixture to a boil and then lower the heat and simmer for 15 minutes/.
• 8 chowder:.
• 9 cook the bacon in a large pot, over medium heat, until it renders its fat.
• 10 add butter, onion, garlic and leeks and cook for 10 minutes.
• 11 add the celery, potatoes and wine and cook until the potaotes are almost tender and wine reduced, 10-12 minutes, being careful not to let the potatoes burn.
• 12 add the minced clams, heavy cream and the chowder base and simmer an additional 15-20 minutes, until the potaotes are cooked through.
• 13 salt andpepper to taste.
• 14 stir in the tabasco and worcestershire sauces.
• 15 serve immediately.