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Boston Clam Chowder

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Boston Clam Chowder, New England's Favorite Soup

Boston is known for it's creamy Clam Chowder. In fact, the first bowl is thought to have been served in a restaurant in 1836, and it was a popular dish for settlers. So, take a bite of history by cozying up to a bowl of steaming clams, cream, and extra virgin olive oil from Spain.

How to make Boston Clam Chowder step by step:

  1. Cook the bacon until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of grease.
  2. Add extra virgin olive oil from Spain into a pan. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  5. Stir in cream and clams until heated through, about 1-2 minutes then season with salt and pepper, to taste. If the soup is too thick, add more cream as needed until desired consistency is reached.
  6. Serve immediately, garnished with bacon and parsley, if desired.

Click to download PDF: Boston Clam Chowder

Boston clam chowder

30 min
Easy
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Ingredients

  • 4 slices of diced bacon
  • 2 tablespoons of extra virgin olive oil from Spain
  • 2 cloves minced garlic
  • 1 dice onion
  • 1/2 teaspoon dried thyme
  • 3 tablespoons of all-purpose flour
  • 1 cup of milk
  • 1 cup of vegetable stock
  • 2 (6.5-ounce) cans of chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup of cream
  • Kosher salt, and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley leaves

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