New England Clam Chowder

4.7 from 3 ratings

New England Clam Chowder’s history in Boston began even before the Parker House opened its doors in 1855. Cape Cod author Joseph C. Lincoln once said, ‘It is as American as the Stars and Stripes, as patriotic as the National Anthem. It is Yankee Doodle in a kettle.’ The perfect soup to enjoy during chilly winter months, the clam chowder has become a staple in Boston, prepared only with the freshest ingredients of clams, clam broth and juice, potatoes and cream. Unlike clam chowders prepared in Manhattan or Rhode Island – which are tomato-based or clam broth-based – Boston prepares the only type of clam chowder made with cream. At the Omni Parker House, 40-60 gallons of chowder are made each week and offered in all of the property’s dining outlets year-round. Always accompanied with oyster crackers, the New England Clam Chowder is not to be missed on your next trip to Boston

Servings

servings

Ingredients

1/2 pound bacon
1.5 teaspoon butter, salted [usda:1001]
1 large onion
2 celery sticks
3 garlic cloves
1 spices, bay leaf [usda:2004]
2 sprigs thyme, fresh [usda:2049]
3 potatoes, cooked and diced
1/2 teaspoon white pepper
26 ounce minced clams, in juice
1 teaspoon sauce, worcestershire [usda:6971]
2.5 tablespoon flour
1.5 cup half and half
1 cup heavy cream
3/4 teaspoon salt

Directions

In a large heavy pot, cook bacon lardons until crispy. Remove crispy bacon and set aside, leaving bacon fat in pan. Add butter to the pot with bacon fat and sauté onions and celery for about 5 minutes. Add garlic, bay leaf, thyme, cooked potatoes and pepper, and cook until soft. Add flour slowly to ensure no lumping occurs. Cook for 5 minutes. Strain minced clams from clam juice, reserving both the clams and liquid. Stir in reserved clam juice and Worcestershire sauce and bring to a boil. Reduce to medium heat and simmer for 15 minutes. Add half and half and heavy cream and simmer for 10 minutes. Add reserved minced clams and bacon. Serve warm with oyster crackers.