On Jan 4, 8:43*am, "Ed Pawlowski" > wrote:
> "Damsel and Crash" <> wrote in messagenews:2nn1m4li3ed7qsk1jvv1eqf1j27e9tlq1l@4ax .com...
>
> > Ed has Crash jonesing for clam chowder. *He likes the kind with the
> > white, creamy background and chunks of potatoes. *So do I. * *We
> > like baby clams a lot, but anything using canned clams would be
> > appreciated. *We're in Minnesota, and real clams aren't readily
> > available. *Also, we can actually afford the canned ones.
>
> > Soon, Crash is going to start posting here, himself. *That oughta be
> > interesting ....
>
> > Thanks so much,
> > Damsel and Crash
>
> > --
> > Change JamesBond to his agent number to reply.
>
> People often think a chowder had to be so thick a spoon stands in it. They
> usually taste more like flour than clams. This one is thinner, but has been
> our favorite.
>
> Turner's Boston Clam Chowder
>
> INGREDIENTS:
>
> * * * * * * * * * * * * * * * * * * * * * * * * 8 pounds of clams, steamed.
>
> * * * * * * * * * * * * * * * * * * * * * * * * *Or substitute three 10 oz.
> whole canned clams
>
> * * * * * * * * * * * * * * * * * * * * * * * * 2 cloves garlic, peeled and
> crushed
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1 stick butter
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1 medium yellow onion,
> minced
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1 rib celery, minced
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1/2 tsp white pepper
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1 bay leaf
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1/4 tsp whole thyme leaves
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1/2 cup flour
>
> * * * * * * * * * * * * * * * * * * * * * * * * 5 1/2 cups clam nectar and
> milk. *(use the nectar from steaming and
> make up the quantity needed by adding milk
>
> * * * * * * * * * * * * * * * * * * * * * * * * 3 small or 2 med potato,
> peeled and cut into 1/4 inch dice
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1 pint whipping cream
>
> Wash clams and steam in a 12 qt stockpot. *Reserve the broth.
>
> Remove the clams *from their shells and chop coarsely. *Cover both items and
> set aside
>
> In the same pot saute the garlic in the butter for about 3 minutes. *Add the
> onion, celery, pepper, bay leaf, and thyme. *Saute 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
> 0 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.

This is loosely based on a restaurant recipe that I used...
3-4 slices of bacon, diced
1 med onion, chopped
2-3 ribs of celery
Start sauteeing bacon- when there is a little fat rendered, add the
onions & celery and cook until soft- add a cube of butter, and when
that has melted & cooked a little, add about a cup of flour to make a
thick roux. Cook a little longer, and then add your liquid. I usually
drain & reserve liquid from 2-3 cans of clams, and then add enough
water to make 2.5- 3 cups.If you have clam nectar, add it ! You need
to stir well so your roux doesn't chunk up. Then add your spuds- we
used already cubed & cooked ones, but you could add them raw at this
point- how many? Use your cooking experience- probably 2-3 lg ones.
Season with salt, pepper, thyme, and a tiny bit of chili powder and
cook until spuds are done. Add desired milk or cream- use your
discretion as to how much, and add reserved clams- heat well but don't
boil- voila! Serve with sourdough bread, if ya want...