Boston Clam Chowder Recipe

Name: Boston Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 chowder clams; 18 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

Servings: persons

24 chowder clams
18 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

1
Remove and set aside the tough muscle of each clam.
2
Reserve both the muscle and the softer body portions.
3
Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine.
4
There should be about one and one-quarter cups.
5
Cut the salt pork into very fine dice.
6
Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp.
7
Add half of the butter.
8
Add the onions and cook, stirring, until they are wilted.
9
Sprinkle with flour and stir.
10
Add the clam broth and water, stirring vigorously with a wire whisk.
11
Add the chopped clam muscles and cubed potatoes.
12
Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
13
Finely chop the soft body portions of the clams or chop them using a food processor.
14
Add this to the chowder and continue cooking five minutes.
15
Stir in the milk, cream, salt and pepper.
16
Bring to the simmer and swirl in the remaining one tablespoon of butter.
17
Serve immediately.
18
Serve, if desired, with common crackers or pilot crackers.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 chowder clams, 18 pound lean salt pork (see note), 2 tablespoons butter, 1 cup finely diced onions, and more.

Yes, Boston Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boston Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions