Grandpa Joe's favorite
Clam Chowder

This is the most authentic New England Clam Chowder recipe available anywhere.

About this recipe

Boston is one of my favorite travel destinations.  It is also the home of the Union Oyster House, the nation's oldest continuously operating eatery (since 1826) – and also famous as Daniel Webster's favorite spot to imbibe copious quantities of fresh oysters on a very regular basis.  Clam Chowder is one of their many house specialties.  I have had their recipe in my collection for decades.  As I recall, it was printed on their menu (or on their napkins).  Now, of course, it is available online.

Ingredients

  • 1 pound clams, shelled and diced
  • 5 cups clam juice
  • 1 pound russet potatoes, peeled and diced
  • ¼ pound salt pork, diced
  • 1 cup onion, small dice
  • 1 cup celery, small dice
  • ¾ cup unsalted butter
  • ¾ cup all purpose flour
  • ½ cup heavy cream
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • salt
  • freshly ground black pepper

Directions

  1. Bring the potatoes and the clam juice to the boil.  Cook until the potatoes are tender, or about 5 minutes. 
  2. Add the clams and any of their liquid.  Bring to a boil and let simmer over low heat for about 2 minutes.
  3. Meanwhile, render the pork in a sauté pan over low heat.  Add the onions and celery and cook until transparent.  Add the salt pork and vegetables to the chowder.
  4. Using the same sauté pan, add the butter and allow it to melt.  Add the flour and cook for 5 minutes.
  5. Stir the cooked roux into the soup.  Bring to a rolling boil to thicken, stirring continuously. 
  6. Add the Worcestershire and Tabasco sauces.
  7. Add the cream to the soup, stir well, and return the soup to a boil.
  8. Adjust the seasoning with salt and pepper.
Clam Chowder.

Notes

  • Please use only fresh or frozen clams for this one!
  • New England Clam Chowder is traditionally served with Oyster crackers.
Posted: August 2014; picture added: November 2015.