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Hall of Fame Clam Chowder


10 Cherrystones
1 Cup Water
6 Quahogs
4 oz. Clarified Butter
1 Medium Onion
1/2 tsp. White Pepper
1 Rib Celery
1 Small Bay Leaf
1 Large Potato (Blanched)
1 Clove Minced Garlic
40 oz. Clam Juice
1/4 tsp. Thyme
1 Pint Heavy Cream

Wash clams thoroughly. Place quahogs in pot with 1/2 cup of water. cover tightly and steam until clams open. Repeat this process with the cherrystones. Remove clams from shell, chop coarsely and reserve broth in a separate container.

In the same pot add clarified butter and garlic. Sauté 2-3 minutes. Add onions, celery and spices. Sauté until onions are translucent. Add flour to make roux, stirring constantly. Cook over low heat for 5 minutes (don't brown). Slowly add clam juice (fresh and commercial), stirring constantly to avoid lumps. Simmer for 10 minutes (the soup will be very thick at this point so be careful it does not burn). Add potatoes and cook until tender. Add cream and clams and bring back to a boil. Season to taste.

Serves 10




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.