My Mother is a fabulous cook! One of my favorite things that she makes is Clam Chowder soup. She makes it every year for Christmas. I usually only get to eat it once a year. I got the recipe from her last year and decided to make it at home. When the weather got colder this fall, I knew what I must do…make Mom’s Clam Chowder!!! This is the recipe that she emailed me. I have kept it in her words because her descriptions make me smile 🙂 If you are a Clam Chowder fan, you have to try this!
Mommy’s Clam Chowder.5 11 2010
TURNER FISHERIES RESTAURANT’S CLAM CHOWDER
— Made famous by Mom
16 cherrystone clams, preferably fresh (I use around 4 cans of diced or minced clams)
1/2 cup water
1/2 cup clarified butter – I clarify the butter somewhat
1 large clove garlic, minced – I use 2 cloves
2 ribs celery, diced
1 medium onion, diced
1/4 tsp thyme – I use my lemon thyme if I have it – and probably more of it
Optional: white pepper
Optional: 1 bay leaf — I use one
Approximately 32 oz. clam juice, including that reserved from steamed clams —-& chic broth if you need to
1 large potato, diced – I like 2 potatoes
1 pt whipping cream
Freshly ground pepper to taste
Wash clams thoroughly. Place them in a heavy-bottomed pot with water. Cover tightly and steam until clams open, approx three – five minutes. Remove clams from shells; chop coarsely and reserve, along with broth in a separate container. I have never done this but it sounds like fun – fresh clams in Nebraska – kind of scary
In the same pot, gently heat clarified butter and add garlic; saute two to three minutes. Add onion, celery, thyme and optional spices. Saute until onions are translucent.
Add flour to make a roux, stirring constantly to avoid lumps and cooking one to two minutes. Be careful that mixture does not brown or burn.
Slowly add clam juice, stirring to avoid lumps. Simmer one minute. Add potatoes and cook until tender. Stir well to avoid clumping. Add cream and clams; return to a quick boil and season to taste with pepper. Makes 8-10 servings.
——————————————– My version:
I start by draining the 4 cans of clams and saving all the liquid – you need 32 oz of liquid, I usually use a combination of liquid from the cans, bottled clam juice and/or chicken broth. It is best to get at least one bottle of clam juice, but if you can’t find it, just use chicken broth to get the liquid up to 32 oz. Just set this all aside.
Next melt in your soup pot – 1/2 cup butter – I usually clarify it a bit, but I quickly get tired of doing that, so I don’t do it completely or properly — add 2 cloves of garlic minced and saute just a couple of minutes, Add chopped onion, chopped celery, lemon thyme, and optional spices — saute until onions are translucent.
Add 1/2 cup flour in little bits at a time, to make a roux, stirring constantly, and cooking 1-2 minutes – don’t brown it- or you have to start all over
Slowly add the 32 oz of liquids, stirring to avoid lumps. Simmer one minute, stirring constantly. Add potatoes and cook until tender. Stir well to avoid clumping. Add the cream and clams; return to a quick boil and season with pepper & salt to taste.