Union Oyster House Clam Chowder Recipe

This is from a recipe sent to me from the Union Oyster House in Boston, MA.
41 Union Street, Boston, MA 02108 617-227-2750.

The two best clam chowders in Boston are from here and Legal Seafood. This recipe is a chunky chowder, while Legal Seafood’s is creamier.

Makes 2 quarts
2oz salt pork
1 small onion, diced
1/2 cup butter
2 ribs celery, minced
2 lbs fresh (or frozen) clams, diced
1 qt clam juice
1 lb potatoes, diced
2 cups Half & Half, warmed

salt, pepper, Tabasco, Worcestershire - to taste

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. Ass 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 a 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.

5 comments:

Deborah Slavik said...

Thanks
Will be cooking for Christmas

Chuck Coulson said...

Ah - the secret must be the “ass butter…"

Todd Flory said...

It's all about layering flavors.

Ur Mom said...

yeah I'm not entirely familiar with that ingredient. Perhaps it's only found homemade.

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