The Bay Tower’s Clam Chowder
10 large quahogs in the shell, washed
1 stalk celery, finely chopped
1 large onion, finely chopped
1/4 lb. salt pork or bacon, finely chopped
1/2 t. garlic
1/4 c. butter
1/4 c. flour
6 stems fresh thyme
1 T. black pepper
2 bay leaves
3 qts. heavy cream
8 large potatoes, peeled and diced small
In a large stockpot, bring 2 gallons of water to a boil. Add the washed quahogs and boil until the liquid is reduced by half, approximately 10-15 minutes. Remove the quahogs and set aside. Also set aside the cooking liquid in a small container.
In the same stockpot, saute the celery, onions and salt pork or bacon for approximately 6-8 minutes, or until the celery and onions are moist and translucent. Be careful not to let the mixture burn.
Add the garlic and butter, and mix well. Add the flour and stir until it forms a paste. Slowly add the quahog liquid and stir until smooth and free of lumps. Add the thyme, black pepper and bay leaves. Let boil for 3 minutes. Add the heavy cream and stir slowly.
Remove the quahogs from the shell and chop to your liking. Add the chopped quahogs to the stockpot.
Place the potatoes in a separate pot. Add water to cover and boil until the potatoes are soft enough to pierce with a fork but don’t break apart. Drain the potatoes. Add to the chowder, stir and serve.
Makes approximately 1 1/2 gallons.