Turner'S Clam Chowder - cooking recipe

Ingredients

10 cherrystones
6 quahogs
1 medium onion, diced
1 rib celery, diced
1 large potato, blanched and diced
40 oz. clam juice
1 pt. heavy cream
1 c. water
4 oz. clarified butter
4 oz. flour
1/2 tsp. white pepper
1 small bay leaf
1 garlic clove, minced
1/4 tsp. thyme

Preparation

Wash clams thoroughly.
Place quahogs in pot with 1/2 cup water.
Cover tightly and steam until clams open.
Repeat process with cherrystones.
Remove clams from shells and chop coarsely. Reserve broth in separate container.
In the same pot, add clarified butter and garlic.
Saute 2 to 3 minutes.
Add onion, celery and spices.
Saute until onion is translucent.
Add flour to make roux, stirring constantly.
Cook over low heat for 5 minutes (don't brown).
Slowly add clam juice (fresh and bottled), stirring constantly to avoid lumps.
Simmer for 10 minutes (the soup will be very thick, so be careful not to burn).
Add potatoes and cook until tender.
Add cream and clams; bring back to a boil.
Season to taste.
Serves 10.