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Turner Fisheries Clam Chowder

Original recipe by Turner Fisheries
Print Recipe

Ingredients

  • 1 ¼ cup rice flour
  • ⅔ stick of butter
  • 4 cups clam juice
  • 2 cups water
  • 1 teaspoon black peppercorns
  • 1 teaspoon white peppercorns
  • 3 fresh bay leaves
  • 5 sprigs thyme
  • ⅓ lb bacon diced
  • 4 cups heavy cream
  • 1 lb butter
  • 2 cups white onions diced
  • 1 cup diced leeks
  • 2 teaspoons garlic
  • 2 cups diced celery
  • 4 cups yukon gold potatoes diced
  • 1 cup white wine
  • tabasco to taste
  • 4 cups minced clams
  • ½ tsp worcestershire sauce

Instructions

  • In a small pot, prepare the roux by combining the rice flour and butter.
  • In a large pot, mix clam juice and water. Add sachet (whole spices) and simmer. Add roux to clam juice and boil.
  • Slow cook bacon in a sauce pot until golden brown. Add butter, onions, garlic, leeks and sauté for 25 minutes. Add celery, potatoes and white wine. Let wine reduce.
  • Cook potatoes half way. Add clams and all other ingredients to clam juice mix. Adjust seasoning, tabasco, worcestershire sauce. (salt and pepper if necessary)