How to Make Boston Clam Chowder Recipe

Every Friday our restaurant served the traditional Boston clam chowder. We never served prepared or processed clam chowder, our clam chowder was a homemade recipe. In my cookbook I call it Merle’s Clam Chowder, for our cook who developed the recipe. This Boston clam chowder recipe does not skimp on the calories, so if you are looking for a diet meal, this isn’t it. But if you are looking for some delicious Boston clam chowder comfort food, you’ve come to the right place!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 strips of bacon (diced)
• ½ large white onion (diced)
• Number 5 can of ocean clams
• Number 5 can of clam juice
• ½ stalk of celery (diced)
• 3 white potatoes (pealed and diced)
• 1 ounce coarse black pepper
• 1 ounce seasoning salt
• 1 ounce granulated garlic
• 1 tablespoon chicken base
• ½ ounce Worcestershire sauce.
• 1 quart of heavy whipping cream
• 1 ½ ounces parmesan cheese (grated)

1. 

   Measure the dry ingredients by weighing on a kitchen scale for this Boston clam chowder recipe. Set aside.

2. 

   Fry the bacon pieces in a skillet to begin this Boston clam chowder recipe. When the bacon is partially cooked add the diced onions and sauté.

3. 

   Combine in a large pot all of the ingredients (except the cream and cheese) for this Boston clam chowder recipe.

4. 

   Cook the Boston clam chowder recipe ingredients in the pot on a low boil, until the potatoes are tender. Stir regularly.

5. 

   Add the cream and parmesan cheese to complete this Boston clam chowder recipe. Stir and heat the soup. If it is too thick a little water can be added, and if it is too thin a little corn starch can be added.

6. 

   Spice up the leftover Boston clam chowder recipe by seasoning with Cajun seasoning for a unique and delicious flavor. Enjoy!

Tips & Warnings

• Boston clam chowder recipe is the white clam chowder, not the red, which is New England.

Resources

• More Recipes from Recipe Traditions