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Recipe: Boston's Best Clam Chowder

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This New England favorite is a breeze to make wherever you live. There are quite a few ingredients, but you’ll find that most are already in your pantry.

Why try?
This is a creamy, comforting chowder that’s perfect for sharing with your family on a raw winter day with a fire in the fireplace—or a Friday lunch in Lent.

Foodie Byte:
The rich savory flavor of Worcestershire sauce adds earthy depth to this chowder.

Nutritional Information Per Serving:
Calories 605, Protein 20.1g, Carbohydrate 37.3g (Dietary Fiber 2.8g), Sugar 4.4g, Fat 43.8g, (Saturated Fat 26.5g), Cholesterol 214.4mg, Sodium 1045.9mg.
% Daily Value: Calcium 20%, Iron 140%, Vitamin A 40%, Vitamin C 45%.

© Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact editor


  • 6 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup flour
  • 2 (10-oz.) cans whole baby clams, drained, juiced reserved
  • 4 cups water
  • 4 red skinned potatoes, unpeeled, diced
  • 1 pinch nutmeg
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon Tabasco® brand pepper sauce
  • 2 cups heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh chives, finely chopped


  1. Melt butter in large soup pot.
  2. Sauté onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper.
  3. Add flour and cook, stirring constantly, for 2 minutes over medium heat.
  4. Add clam juice and water and bring to simmer. Let simmer for 15 minutes.
  5. Add potatoes, nutmeg, Worcestershire, Tabasco; simmer for another 12 to 15 minutes or until potatoes are tender.
  6. Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency..
  7. Add chives and serve immediately.
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