Best 2 Union Oyster House Clam Chowder Recipes
New England clam chowder is a classic American dish that combines the flavors of fresh clams, potatoes, onions, and celery in a creamy broth. This hearty and flavorful chowder is a popular choice for lunch or dinner, and it can be easily made at home with a few simple ingredients. Our Union Oyster House Clam Chowder recipe is a recreation of the famous dish served at the historic Union Oyster House in Boston, Massachusetts. This recipe uses fresh clams, diced potatoes, onions, celery, and a creamy broth made with milk and cream. For a vegetarian version of this classic dish, try our Vegetarian Clam Chowder recipe. This recipe uses vegetable broth, diced potatoes, onions, celery, and a creamy broth made with milk and cream. And if you're looking for a quick and easy weeknight meal, try our Instant Pot Clam Chowder recipe. This recipe uses fresh clams, diced potatoes, onions, celery, and a creamy broth made with milk and cream, all cooked in an Instant Pot.
Let's cook with our recipes!
UNION OYSTER HOUSE CLAM CHOWDER
Steps:
- Bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside. NOTE: Do not overcook or clams will be tough. Skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Add butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored. Bring clams, juice and potatoes back to boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half- &-half to desired consistency. Season to taste. Serve with oyster or pilot crackers.
BOSTON'S UNION OYSTER HOUSE'S CLAM CHOWDER RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a sauté pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving. This recipe yields 10 servings.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your clam chowder.
- Don't be afraid to experiment with different types of clams. There are many different types of clams that can be used to make clam chowder, so don't be afraid to try something new.
- Use a good quality clam juice. Clam juice is an essential ingredient in clam chowder, so make sure you use a good quality brand.
- Don't overcook your clams. Clams are delicate, so they can easily be overcooked. Be careful not to cook them for too long, or they will become tough and chewy.
- Serve your clam chowder immediately. Clam chowder is best served hot, so make sure you serve it immediately after it is made.
Conclusion:
Clam chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be made with a variety of different ingredients. With a little planning and effort, you can make a delicious clam chowder that your family and friends will love.
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