Traditional Boston Clam Chowder in six simple steps!

Its that time of year again. The days are getting shorter, nights longer and weather colder. Winters lurking round the corner and there is no better recipe to warm us up then a traditional Boston clam chowder. This comforting recipe is one that has been around for centuries, first introduced in the 1700s it continues to be served in different varieties throughout New England. Below we have bought to you a quick, easy, traditional, and specifically Boston style clam chowder that we can guarantee will keep you warm and satisfied in these cold months to come. 

First! What do we need?

Ingredient’s list:

3 or 4 pieces of bacon, chopped into small pieces

2 tbsps of butter

1 medium onion, chopped finely

2 or 3 stalks of celery, chopped finely

2 tbsp/ 6 to 8 spriggs of fresh thyme or 1 tbsp of dried thyme

2 dried bay leaves

2 tbsp of flour (optional)

2 cups of fish broth ( shellfish is what we used in our TikTok demo)

2 cups of potatoes

1 to 1.5 pounds of white fish- cod, haddock, hake etc or 4 cups of clam juice

1 pint of heavy cream

Sea salt and pepper, amount dependant on your desired taste

A few sprigs of parsley

Lets get cooking!

Method:

1)Start by sautéing your bacon on a medium heat until brown, be careful not to burn it.

2)Proceed to then add your butter, onions, celery, thyme, and bay leaves, and cook until onions become soft.

3)If you are using flour (for a thicker texture) add the flour to the mix and continue the stir. Add fish broth and make sure that you stir well, ensuring no lumps.

4)Add potatoes. Bring to boil, reduce heat and simmer for about 10-15 minutes.

5)Once potatoes are tender, add fish and let simmer for a few minutes while it cooks through.

6) Add cream, desired salt and pepper and parsley and STIR!

VOILÀ dinner is served.