OK, so I’ve never been to Boston before. But I’d love to. Boston is home to the reigning Stanley Cup Champions, the Boston Bruins! Boston is the most Irish city in America. The Dropkick Murphys love Boston. I have my brother to thank for my love of Boston and really just the whole Irish culture. I may have never discovered what we were all about if it wasn’t for him. So Matt, thank you!
My friend, John Keel, and I have made clam chowders before that were delicious. I don’t remember the recipe exactly. I did some searching on the net for recipes that looked similar. I found one that was pretty close to what we had made. It is Emeril’s Boston Clam Chowder. I tweaked a few things here and there according to what I had on hand. Here is what happened:
Boston Clam Chowder
6 slices thick bacon, medium sliced
1 onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
3 tbs butter
1/4 ts poultry seasoning
1/4 ts Italian seasoning
1 bay leaf
salt and pepper
3 tbs flour
3 medium potatoes, peeled and cubed
2 bottles clam juice
5 cans chopped clams, drained with juice reserved
1 cup whole milk
2 cups heavy whipping cream
1 ts dried parsley
Sharp cheddar cheese
- Render bacon in large pot on medium heat, until crispy. Add butter. Stir in onion, celery, and garlic. Cook for about 5 minutes or until tender. Add the poultry seasoning, Italian seasoning, and bay leaf. Stir in flour and cook for another 5 minutes.
- Add the potatoes and all clam juice. Bring to a boil. Turn down heat and simmer until potatoes are almost tender.
- Add milk and heavy whipping cream and bring to a simmer. Add the clams and cook for about 2 minutes. Stir in the parsley. Season with salt and pepper is desired.
- Spoon into bowl and top with cheese and croutons if desired.