It is hard to imagine a food that has a stronger association with the New England coast than clam chowder. This traditional clam stew is the source of endless speculation and discussion about which restaurant has the best chowder.
The Union Oyster House is Boston’s oldest restaurant an it just happens to have what many deem to be the best clam chowder in all of New England.
We were surprised to see how easy it is to make this wonderful dish. Just add some crusty bread and a crisp salad and you have a wonderful meal.
Union Oyster House Clam Chowder (Recipe via The Food Network)
- 2 pounds potatoes, peeled and diced
- 4 pounds fresh or frozen clams, shelled and diced
- 1/4 pound salt pork, diced
- 2 small onions, diced
- 1 cup butter
- 1 cup flour
- 10 cups clam juice
- 2 pints half-and-half
- Salt and pepper
- Dash hot pepper sauce
- Dash Worcestershire sauce
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 saute 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.
Cottage and Bungalow’s Marblehead Chowder Set is perfect for serving chowder in classic beach style. Our classic blue and white chowder set consists of four chowder bowls and four saucers custom made just for you.