Boston clam chowder, also known as New England clam chowder, holds a rich history deeply rooted in the coastal regions of Massachusetts. This beloved dish traces its origins back to the early days of America when it was a staple among fishermen and sailors. The chowder is renowned for its creamy and velvety base, flavored with tender clams, smoky bacon, onions, and potatoes. The combination of flavors creates a harmonious blend of briny sweetness from the clams, savory notes from the bacon, and a subtle earthiness from the vegetables. The soup is typically served piping hot in bowls, accompanied by freshly baked oyster crackers or crusty bread for dipping. Its comforting and satisfying nature makes it an ideal dish for cold winter evenings or as a taste of the sea in any season. Boston clam chowder continues to be cherished as a classic American soup, representing a culinary tradition that has stood the test of time.
Clam chowder
Ingredients
- – 2 pounds 907 g fresh clams, scrubbed and cleaned
- – 4 slices bacon diced
- – 1 medium onion finely chopped
- – 2 cloves garlic minced
- – 2 stalks celery diced
- – 3 medium potatoes peeled and diced
- – 2 cups 480 ml clam juice
- – 1 bay leaf
- – 1/2 teaspoon dried thyme
- – 2 cups 480 ml whole milk
- – 1 cup 240 ml heavy cream
- – Salt and pepper to taste
- – Chopped fresh parsley for garnish
Instructions
- In a large pot, add the clams and enough water to cover them. Bring to a boil over medium-high heat. Cook until the clams open, about 5-10 minutes. Discard any clams that do not open. Remove the clams from the shells, chop them into small pieces, and set aside. Reserve some whole clams in shells for garnish if desired.
- In the same pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the chopped onion, minced garlic, and diced celery to the pot. Sauté until the vegetables become soft and translucent, about 5 minutes.
- Stir in the diced potatoes, clam juice, bay leaf, and dried thyme. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Add the chopped clams to the pot and simmer for an additional 5 minutes.
- Reduce the heat to low and stir in the milk and heavy cream. Heat the chowder gently, without boiling, until it is heated through. Season with salt and pepper to taste.
- Remove the bay leaf from the chowder. Ladle the chowder into bowls and garnish with the reserved whole clams in shells (if desired), crispy bacon, and chopped parsley.
