4.666665
3 ratings

New England Clam Chowder

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New England Clam Chowder
New England Clam Chowder

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

4
Servings
897
Calories Per Serving

Ingredients

For The Clam Chowder

  • 1/2 Pound Bacon
  • 1.5 Teaspoons Butter, salted
  • 1 Large Onion
  • 2 Celery Sticks
  • 3 Garlic Cloves
  • 1 Spices, bay leaf
  • 2 Sprigs Thyme, fresh
  • 3 Potatoes, cooked and diced
  • 1/2 Teaspoon White pepper
  • 26 Ounces Minced clams, in juice
  • 1 Teaspoon Sauce, worcestershire
  • 2.5 Tablespoons Flour
  • 1.5 Cups Half and Half
  • 1 Cup Heavy Cream
  • 3/4 Teaspoons Salt

Directions

For The Clam Chowder

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.

Nutritional Facts
Servings4
Calories Per Serving897
Total Fat58g90%
Sugar9gN/A
Saturated29g100%
Cholesterol212mg71%
Protein43g85%
Carbs50g17%
Vitamin A525µg58%
Vitamin B1221µg100%
Vitamin B60.8mg39.5%
Vitamin C39mg66%
Vitamin D0.9µg0.2%
Vitamin E3mg13%
Vitamin K13µg16%
Calcium259mg26%
Fiber5g20%
Folate (food)57µgN/A
Folate equivalent (total)57µg14%
Iron5mg29%
Magnesium102mg26%
Monounsaturated20gN/A
Niacin (B3)5mg25%
Phosphorus689mg98%
Polyunsaturated5gN/A
Potassium1175mg34%
Riboflavin (B2)0.4mg24%
Sodium1585mg66%
Thiamin (B1)0.4mg26%
Trans0.2gN/A
Zinc3mg19%