How to make clam chowder like a true New Englander – Metro US

How to make clam chowder like a true New Englander

clam chowder recipe

Celebrate the return of National Clam Chowder Day on Feb. 25 and learn how to make the tasty seafood soup like Atlantic Fish Co. Check out the Boston restaurant’s recipe for the beloved dish that New Englanders can’t get enough of.


-25 quahog clams

-1 lb. white onions, diced

-1/2 lb. of celery, diced

-1/2 lb. bacon, sliced

-6 oz. of clarified butter

-8 oz. of flour

-1 tsp. of white pepper

-1 tsp. of salt pork

-1/2 tsp. of celery salt

-2 bay leaves

-1 tbsp. of tabasco sauce

-5 lbs. of potatoes, diced

-2 qts. of clams, minced

-4 oz. of clam base

-2 qts. of light cream

-1 gal. of 2% milk


Saute the bacon until totally rendered. Add clarified butter, onion and celery. Saute until transparent. 30 minutes over low heat. Boil quahogs until they are open, remove shells and clams, reduce liquid to 3 gallons. Remove clams from shells and remove black innards, chop. Cook diced potatoes in the reduced broth. Add flour to onion mixture and cook for 45 minutes. Do not brown. When potatoes are cooked, remove from broth and chill, add clam base and spices to broth. Drain minced clams and add liquid to broth, add broth to roux and whisk slowly to incorporate. Cook 30 minutes, add clams, bring to a simmer and turn down the heat to maintain simmer. Add the cooked potatoes back to the soup. Add cream and milk stirring constantly until temp reaches 170 degrees, do not let chowder stick or burn.                                                                        

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