Boston Clam Chowder
Classic, warm, creamy and hearty. This boston clam chowder is delicious and perfect for the cool weather. It is even better served in a homemade bread bowl!
Clam chowder is my husband’s favorite soup of choice. I’ve tried many, many recipes over the years, some thick as glue and others fairly decent.
I have a wonderful recipe for a Quick and Delicious Clam Chowder (can I get a hooray for this soup, Queen B.?) which is light and creamy and a bit soupier than the traditional clam chowder that is thick and hearty enough to stand up to a good bread bowl.
Other than the quick recipe noted above, this recipe I’m going to share with you is hands down our favorite classic clam chowder.
It originates from my sister-in-law, Erin (contributor to The Sisters Cafe blog) and her mom has been making it for years and years. Can we say tried-and-true? I turn to it every fall when the weather cools down and it never fails to please.
Classic, warm, creamy and hearty.
This soup is delicious and perfect for the cool weather.
What To Serve With This:
Store bought or homemade bread bowls (for homemade I suggest these Bread Bowls)
A green salad like this Spinach Strawberry Salad
Sliced cheddar cheese
My Favorite Boston Clam Chowder
Ingredients
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups diced peeled potatoes (I use Yukon Gold or Red potatoes)
- ¾ cup butter
- ¾ cup flour
- 1 quart half-and-half
- 2 cans (6.5-ounces each) minced clams
- 1 ½ teaspoons salt
- 1 ½ tablespoons red wine vinegar
- Pepper to taste
Instructions
- Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables.
- Simmer over medium heat until the vegetables are almost tender (don’t overcook them in this step!), about 5 minutes.
- Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling.
- When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.
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Recipe Source: slightly adapted from my sister-in-law, Erin
72 Comments on “Boston Clam Chowder”
This clam chowder and your peasant bread hit the spot on this chilly week. Even better the next and couple days later. Thank you.
Made this tonight, I should add I’ve made your other new England version and love it as well. I made it for my dad (along with your new one bowl chocolate cinnamon cake) for his birthday and the kids ate it up so quickly and my dad (who turns 76 tomorrow) says it was the best clam chowder he’s ever had– Bravo, Mel, Bravo! It was perfect!!
Oh yay, Allison! Happy birthday to your sweet dad!
If we’re lucky enough to be able to go clamming, how many pounds of steamed clams would be needed?
I’m not entirely sure, Judy – but maybe 1-2 pounds?
Doubled the veggies and let the onion and celery saute in olive oil for a few before adding potatoes, clam juice and water. Then added fresh dill (a lot) with pepper/salt and let warm (just below simmer) for an hour to reduce and it turned out absolutely stellar. Brought me back to my Chowderfest days in college. My wife loved it too.
Thank you, this was a fantastic base.
What’s the difference between Boston Clam Chowder and New England Clam Chowder?
Could u use a favorite wine in place of the wine vinager???
You could certainly experiment.
Can u freeze this in single serving sizes???
You could try; because of the high dairy content it doesn’t freeze well as other soups (it’s a little grainy once defrosted and reheated).
Just made this for my Boston themed book club and it got rave reviews!! I’m prego and not into fishy things right now but this was to die for… I might or might not have licked the pot. Thanks as always for all the great recipes!
Made this tonight and everyone loved it. I have a recipe just like this except for no vinegar, and I thought that it was too rich. The vinegar is a great addition. It adds just the right amount of tartness. Thank you!
Made this soup last night, and it was great! I used two cups half and half and two cups of milk. It was delicious, and everybody loved it! Thanks, Mel Your recipies are amazing.