Boston Clam Chowder Recipe
Boston Clam Chowder Recipe
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Boston Clam Chowder: A Recipe with a Story
Boston clam chowder and New England clam chowder are often used interchangeably, and both are known for their creamy, milk-based broth. The biggest difference between the most popular clam chowders comes down to the broth.
Boston and New England clam chowder have a creamy base, although the thickness can vary from recipe to recipe. Manhattan clam chowder, on the other hand, has a tomato-based broth that gives it its signature red color.
Now that you know a little more about the differences between these classic clam chowders, let’s talk about my Boston clam chowder recipe.
This recipe holds a special place in my heart. It earned a five-star review from a Bay Area food critic, but my favorite part of the story is how I got it in the first place.
When we opened our first little hole-in-the-wall restaurant, a retired short-order cook shared this recipe with me. I can still picture him standing next to the stove while I watched and learned. As an Italian girl, I was used to a different style of cooking, so learning to make a proper clam chowder was a whole new experience for me.
Looking back, those early days in the restaurant taught me so much, and this recipe is one of the memories I’ve carried with me. Now, I’m sharing it with you so you can bring a little taste of that old-fashioned restaurant cooking into your own kitchen.
Tips for Making the Best Boston Clam Chowder
The Boston clam chowder that the retired short-order cook taught me to make was, and still is, the most requested soup throughout all our years in the restaurant industry. That says a lot about this recipe!
Here are a few tips to help you make it just right.
- Start with butter and bacon: Add the butter to the pot to help the bacon cook and render its flavor into the soup.
- Let the flour cook: The flour is what thickens the chowder. You can use regular all-purpose flour or a gluten-free alternative. Whichever you choose, let it cook for a few minutes before adding the liquid ingredients. This helps cook out the raw flour taste.
- Add the clams at the end: Clams cook quickly, and overcooking them can make them tough and chewy. Stir them in near the end of cooking and heat just until done.
- Clean fresh clams thoroughly: Scrub fresh clams well before cooking. If you’re cooking live clams in their shells and any remain closed after cooking, discard them. If you’re using shucked clams, check that they’re fresh and properly cleaned.
- Want a lighter chowder? You can substitute low-fat milk for the cream. To help maintain a thicker consistency, increase the flour by about ⅓ cup, adjusting as needed for your preferred thickness.
I’m not usually a big fan of cream soups, but this one is so good that it’s become one of my favorites. Maybe it’s the flavor, or maybe it’s all the memories attached to it. Either way, every bowl feeds my soul!
Boston Clam Chowder recipe
Ingredients
- 4 slices bacon, chopped
- 2 tbsp butter
- 1 small onion, chopped
- 3 celery stalks, chopped
- 1 tbsp garlic, minced
- 2 medium potatoes, peeled and diced
- 2 (15-ounce) cans chopped clams, drained, reserving the clam juice
- 1 pound fresh clams, scrubbed clean
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup clam juice (reserved from the canned clams, supplemented with bottled clam juice if needed)
- ⅓ cup all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 tbsp Tabasco sauce (or to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Scrub and rinse the fresh clams under cold running water, discarding any that are cracked or remain open after being tapped.
- In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
- Add the butter to the pot. Once melted, stir in the onion, celery, garlic, and potatoes. Cook for 5–7 minutes, until the vegetables begin to soften and the onion is translucent.
- Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes until the flour is fully incorporated.
- Gradually whisk in the reserved clam juice, additional clam juice, milk, and heavy cream until smooth.
- Stir in the Worcestershire sauce, Tabasco sauce, and the canned chopped clams. Bring the chowder to a gentle simmer.
- Cover and cook for about 20 minutes, or until the potatoes are fork-tender.
- Add the fresh clams, cover, and cook for 5–8 minutes, or until the shells open. Discard any clams that do not open.
- Stir the cooked bacon back into the chowder. Taste and season with salt and pepper as needed.
- Ladle into bowls and serve hot with oyster crackers, crusty bread, or a sprinkle of fresh parsley.
Notes
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