Real Boston Clam Chowder Recipe
White New England Clam Chowder
The Best Clam Chowder
Your friends will accuse you of buying an expensive restaurant chowder and claiming it as your own. Really, when you tell people that you made this they will think you are a wizard. This is simply the best Clam Chowder recipe you will ever have. This is one of my all time favorite recipes.
Of all the chowder recipes I have tried, this is simply the best. A keeper for life.
If you have ever had fine clam chowder from New England or Monterey, it is quite possible that you will never order Clam Chowder anywhere else, because all others will not compare. This is the real authentic clam chowder recipe! For the creamiest and richest, white chowder you will ever have, without the filler ingredients that this recipe has been bastardized with over the years. Your friends will be impressed.
Side Note: If you live in an area where you can get nice, large fresh clams, that is wonderful, however; this recipe is meant for people who live just about anywhere. I do not recommend substituting with the small canned clams from the supermarket because they have a fishy taste. Smart and final have a large can, with very plumb clams that taste just as good as fresh clams.
Rate Boston Clam Showder
- 2 cups clams ( the large can from smart and final), chopped
- 1 cup white onion, finely chopped
- 1 cup celery, finely diced
- 2 cups potatoes, finely dieced
- 1/2 cup flour
- 1 quart half and half
- 1 -1/2 teasspoon salt (more or less to taste)
- 1/2 teaspoon sugar
- 3/4 butter
Creamy White Clam Chowder
This is an excellent and true to the rich, white clam chowder recipe. If you want to really make it tasty and authentic, follow the recipe given, and take some of the white onion and sauté them in butter. This way you have a combination of 95% of the white onion raw and the 5% cooked in a dab of butter. Add 1/4 cup of heavy cream, throw in a few extra clams and you have the PERFECT clam chowder.
If you like it a little thicker you may add a little more flour or potatoes.
- Drain clams and pour clam juice over vegetables. Only put enough juice to barely cover the vegetables. Simmer covered over medium heat until vegetables are tender (about 15 minutes or so) (You may add a little water if you don't think there is enough clam juice to simmer the vegetables in) I hardly ever add water because there always seems to be enough of the juice and I think you get a better flavor if you don't have to add water.
- In the meantime, melt butter, add flour, blend and cook one minute or two. Add half & half. cook and stir until smooth and thick. It is really easy to scorch the white sauce, so, stir it constantly. After you have made the white sauce and it is the thickness you want, just turn the stove off and wait for about 10-15 minutes before you add the un-drained vegetables and clams. Season with salt, pepper and sugar to taste.
***Don't Forget the Sourdodugh
Serve with Sour Dough Bread
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