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Boston Clam Chowder Recipe


8 lb Clams, steamed
2 Garlic cloves, crushed
1/4 lb Butter
1 md Onion, minced
1 Celery rib, minced
1/2 ts White pepper
1 Bay leaf
1/4 ts Thyme
1/2 c Flour
5 1/2 c Clam nectar and milk *
1 lg Potato, peeled, 1/4 in. dice
1 pt Whipping cream


* Use the nectar from steaming and make up the quantity needed by the addition of milk.

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 sauté the garlic in the butter for about 3 minutes. Add the onion, celery, pepper, bay leaf, and thyme. Sauté 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.

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