Boston Clam Chowder Recipes

MY FAVORITE BOSTON CLAM CHOWDER

Steps:

• Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables.
• Simmer over medium heat until the vegetables are almost tender (don't overcook them in this step!), about 5 minutes.
• Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling.
• When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.

BOSTON CLAM CHOWDER

Steps:

• Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
• Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
• Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
• Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.

NEW ENGLAND CLAM CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
• Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

CLAM CHOWDER

Steps:

• First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
• Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
• Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

BACON CLAM CHOWDER

Steps:

• In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.

BOSTON'S UNION OYSTER HOUSE'S CLAM CHOWDER RECIPE

Steps:

• Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a sauté pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving. This recipe yields 10 servings.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

NEW ENGLAND CLAM CHOWDER

Steps:

• Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
• Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

YUMMY BOSTON CLAM CHOWDER

Steps:

• Cook first 5 ingredients with the juice from the clams.
• Cook gently until potatoes are tender.
• Add clams.
• Mix milk and flour.
• Stir into soup.
• Cook and stir until thickened.
• Add butter.

BOSTON CLAM CHOWDER

Steps:

• Dice bacon and cook in a Dutch oven or large stockpot over medium heat. Stir occasionally and cook until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Add butter to the bacon drippings.
• Chop celery ribs, onion, and potatoes. Set the potatoes aside. Mince garlic.Add the chopped celery and onion to the butter and bacon drippings. Saute over medium heat until the onions are soft, 5-7 minutes. Add garlic and cook an additional minute.
• Add the potatoes, clam juice, chicken broth, bay leaf, thyme, and black pepper to the stockpot. Turn heat to medium-high and bring to a boil. Once boiling, turn heat to low and simmer uncovered for 15-20 minutes, or until potatoes are soft.
• In a small bowl, combine flour and 1 cup of half and half and mix until smooth. Gradually pour the flour mixture into the soup. Turn heat up to medium and bring to a boil. Once boiling, stir for 1-2 minutes, until the soup has thickened. Discard bay leaf.
• Add the remaining half and half and the clams. Cook until heated through. Do not boil.
• Taste and add additional salt and pepper, if desired. If you want a thinner soup, add additional chicken broth or cream.
• Serve into individual bowls, top with bacon crumbles and chives, and serve with oyster crackers.

HOBEE RESTAURANT BOSTON CLAM CHOWDER

Steps:

• Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
• Melt butter and add flour and garlic. Stir constantly until slightly brown.
• Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
• Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.