Best 10 Authentic Boston Clam Chowder Recipes

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Seeking a comforting indulgence that embodies the quintessential essence of New England culinary heritage? Look no further than the Authentic Boston Clam Chowder, a symphony of flavors that perfectly captures the spirit of this coastal city. Prepared with tender clams, creamy broth, hearty potatoes, and a medley of aromatic vegetables, this chowder is an ode to the sea, promising a delightful journey for your taste buds.

Our collection of meticulously curated recipes takes you on a culinary adventure, offering diverse variations that cater to every palate and preference. From the classic Boston Clam Chowder, brimming with succulent clams and a rich, flavorful broth, to the more contemporary Manhattan Clam Chowder, featuring a vibrant tomato base and a hint of spice, our selection ensures that every seafood enthusiast finds their perfect match.

Indulge in the simplicity of the Traditional New England Clam Chowder, where fresh clams, buttery broth, and tender vegetables unite in perfect harmony. Elevate your culinary skills with the Advanced Boston Clam Chowder, where a touch of white wine and a hint of Old Bay seasoning add an extra layer of sophistication. And for those seeking a plant-based alternative, our Vegan Clam Chowder offers a delightful symphony of flavors, featuring hearty mushrooms, creamy coconut milk, and a medley of vegetables.

Whether you're a seasoned chef seeking to refine your culinary repertoire or a home cook eager to explore the depths of New England's culinary traditions, our Authentic Boston Clam Chowder recipes will guide you every step of the way. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises to warm your soul and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MY FAVORITE BOSTON CLAM CHOWDER



My Favorite Boston Clam Chowder image

Provided by Mel

Categories     Soups Stews Chilis

Time 30m

Number Of Ingredients 10

1 cup chopped onion
1 cup chopped celery
2 cups diced peeled potatoes (I use Yukon Gold or Red potatoes)
3/4 cup butter
3/4 cup flour
1 quart half-and-half
2 cans (6.5-ounces each) minced clams
1 1/2 teaspoons salt
1 1/2 tablespoons red wine vinegar
Pepper to taste

Steps:

  • 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.

Nutrition Facts : ServingSize 1 Serving, Calories 541 kcal, Carbohydrate 34 g, Protein 10 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 122 mg, Sodium 923 mg, Fiber 3 g, Sugar 2 g

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.

Provided by Dave Lieberman

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper

Steps:

  • Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
  • Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

TRADITIONAL NEW ENGLAND CLAM CHOWDER



Traditional New England Clam Chowder image

I left a cruise ship with a great souvenir...the recipe for this splendid chowder! It's a traditional soup that stands the test of time. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 7 servings.

Number Of Ingredients 10

12 fresh cherrystone clams
3 cups cold water
2 bacon strips, diced
1 small onion, chopped
2 medium potatoes, peeled and finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup half-and-half cream

Steps:

  • Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).

Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

BOSTON CLAM CHOWDER



Boston Clam Chowder image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, soups and stews, appetizer

Time 40m

Yield Ten to 12 servings

Number Of Ingredients 12

24 chowder clams
1/8 pound lean salt pork (see note)
2 tablespoons butter
1 cup finely diced onions
2 tablespoons flour
4 cups clam broth
2 cups water
1 1/2 pounds potatoes, peeled and cut into 1/4-inch dice, about 3 cups
3 cups milk
1 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
  • Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
  • Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
  • Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 712 milligrams, Sugar 5 grams, TransFat 0 grams

BOSTON CLAM CHOWDER



Boston Clam Chowder image

Layers of flavors and textures create a bowl of creamy comfort food! This clam chowder is easy to make, and so good to eat.

Provided by Erin

Categories     Soup

Time 45m

Number Of Ingredients 16

6 slices bacon
1 tablespoon butter
2 celery ribs (about 1 cup chopped)
1 medium onion (about 1 cup chopped)
2 garlic cloves, minced
2-3 medium white potatoes (2 cups cubed)
1 bottle clam juice
1 cup chicken broth
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/3 cup all-purpose flour
2 cups half and half, divided
2 cans 6.5 oz each, diced clams
chives, to serve
oyster crackers, to serve

Steps:

  • Dice bacon and cook in a Dutch oven or large stockpot over medium heat. Stir occasionally and cook until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Add butter to the bacon drippings.
  • Chop celery ribs, onion, and potatoes. Set the potatoes aside. Mince garlic.Add the chopped celery and onion to the butter and bacon drippings. Saute over medium heat until the onions are soft, 5-7 minutes. Add garlic and cook an additional minute.
  • Add the potatoes, clam juice, chicken broth, bay leaf, thyme, and black pepper to the stockpot. Turn heat to medium-high and bring to a boil. Once boiling, turn heat to low and simmer uncovered for 15-20 minutes, or until potatoes are soft.
  • In a small bowl, combine flour and 1 cup of half and half and mix until smooth. Gradually pour the flour mixture into the soup. Turn heat up to medium and bring to a boil. Once boiling, stir for 1-2 minutes, until the soup has thickened. Discard bay leaf.
  • Add the remaining half and half and the clams. Cook until heated through. Do not boil.
  • Taste and add additional salt and pepper, if desired. If you want a thinner soup, add additional chicken broth or cream.
  • Serve into individual bowls, top with bacon crumbles and chives, and serve with oyster crackers.

Nutrition Facts : Calories 294 kcal, Carbohydrate 21 g, Protein 8 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 347 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

THE BEST CLAM CHOWDER



The Best Clam Chowder image

This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. Bacon will add a smoky note to the stew. If you use it, it may be worth it to go the whole distance and get expensive double-smoked bacon instead of the standard supermarket fare. The salt pork, which is not smoked, will take the meal in the opposite direction, emphasizing the pure flavor of the clams.

Provided by Sam Sifton

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

24 medium-size quahog clams, usually rated ''top neck'' or ''cherrystone,'' rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
2 leeks, tops removed, halved and cleaned, then sliced into half moons
3 large Yukon Gold potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
2 cups cream
Freshly ground black pepper to taste
1/4 cup chopped parsley.

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
  • Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits about the size of the bacon dice.
  • When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
  • The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's restaurant. Theirs is rich and creamy, with just the right amount of potatoes."

Categories     Soup/Stew     Milk/Cream     Onion     Potato     Bacon     Clam     Celery     Winter     Bon Appétit

Yield Makes 8 (first-course) or 4 (main-course) servings

Number Of Ingredients 12

3 8-ounce bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 1/4 cups half and half
1 teaspoon hot pepper sauce

Steps:

  • Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
  • Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.

Provided by Sam Sifton

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

24 medium-size quahog clams, usually rated ''top neck'' or ''cherrystone,'' rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 large ribs celery, cleaned and diced
12 red bliss potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
Freshly ground black pepper to taste
1/4 cup chopped parsley.

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.
  • Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits that are about the size of the bacon dice.
  • When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
  • The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Use fresh clams for the best flavor. If you can't find fresh clams, frozen or canned clams can be used, but the flavor will not be as good.
  • Don't overcook the clams. Clams are delicate and will toughen if they are overcooked. Cook them just until they are opaque, about 3-4 minutes.
  • Use a good quality clam broth. The clam broth is the base of the chowder, so it's important to use a good quality broth. Look for a broth that is made with real clams and has a rich flavor.
  • Add vegetables to your chowder. Vegetables such as potatoes, carrots, celery, and onions add flavor and texture to the chowder.
  • Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a splash of cream or milk for a richer flavor.
  • Serve the chowder hot with oyster crackers or a side of bread.

Conclusion:

Boston clam chowder is a classic New England dish that is perfect for a cold day. It's creamy, flavorful, and packed with clams. This recipe is for an authentic Boston clam chowder, made with fresh clams, clam broth, vegetables, and seasonings. Follow these tips to make the best clam chowder you've ever had!

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