HOW TO MAKE: Boston Clam Chowder

White Clam Chowder - Boston Style
Clam chowder preparations


 Boston Style clam chowder
Clam Chowder Boston Style





How to make Boston Clam Chowder

What is Boston Clam Chowder? Clams in a creamy broth, served as a soup and the recipe originating from the Boston area of the USA.

White Clam Chowder
Boston Clam Chowder Ingredients









  • 3 kilos clams cooked in vegetable or fish soup base, then cleaned = 300 grams of clam meat (or buy canned)
  • 500 grams of bacon
  • 6 potatoes peeled and cubed
  • 4 large onions diced
  • 2 large shallots diced
  • 4 large garlic cloves crushed
  • 500 ml of milk
  • 50 grams butter
  • 500 ml cream
  • 2 bay leaves
  • pepper to taste
  • 1-2 tablespoons of fish sauce
White Clam Chowder - Boston Style
Clam chowder preparations






  1. First boil your clams in vegetable or fish stock or alternatively bouillon until they open. Take out the meat and set aside in a large bowl, Save the broth to add into the soup at the end.
  2. In a large soup pot big enough to hold all your ingredients, brown your bacon and set aside the meat in your separate bowl
  3. Add the onions, shallots and garlic to the drippings and then set aside in the same bowl
  4. Next add in your butter and saute your potatoes
  5. Put everything back into the pot from your large bowl and add in the remaining broth, pepper, bay leaves, and bring to a boil.
  6. Add in your milk and cream and bring to boil stirring occasionally
  7. Lower the temperature to a medium -low, cover and continue cooking for an hour, checking and stirring occasionally
  8. serve with warm bread and fresh parsley on top

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