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New England Clam Chowder

 New England Clam Chowder

New England Clam Chowder’s history in Boston began even before the Parker House opened its doors in 1855. It is Yankee Doodle in a kettle.’ The perfect soup to enjoy during chilly winter months, the clam chowder has become a staple in Boston, prepared only with the freshest ingredients of clams, clam broth and juice, potatoes and cream. Unlike clam chowders prepared in Manhattan or Rhode Island – which are tomato-based or clam broth-based – Boston prepares the only type of clam chowder made with cream. At the Omni Parker House, 40-60 gallons of chowder are made each week and offered in all of the property’s dining outlets year-round. Always accompanied with oyster crackers, the New England Clam Chowder is not to be missed on your next trip to Boston

Ingredients

For The Clam Chowder

  • 1/2 Pound Bacon
  • 1.5 Teaspoons Butter, salted
  • 1 Large Onion
  • 2 Celery Sticks
  • 3 Garlic Cloves
  • 1 Spices, bay leaf
  • 2 Sprigs Thyme, fresh
  • 3 Potatoes, cooked and diced
  • 1/2 Teaspoon White pepper
  • 26 Ounces Minced clams, in juice
  • 1 Teaspoon Sauce, worcestershire
  • 2.5 Tablespoons Flour
  • 1.5 Cups Half and Half
  • 1 Cup Heavy Cream
  • 3/4 Teaspoons Salt

Servings4

Calories Per Serving897

Folate equivalent (total)57µg14%