Union Oyster House Clam Chowder Recipe
By Ava Moore
The Best Clam Chowder Recipe from Union Oyster House
As a cooking enthusiast and expert in recipes, I’ve always been drawn to the classic New England dish – clam chowder! And as a native New Englander, I can confidently say that the Union Oyster House in Boston serves up the best clam chowder around. After trying various recipes and experimenting in my own kitchen, I’ve finally cracked the code to making the perfect Union Oyster House clam chowder. So, let’s get cooking!
Interesting Facts About Union Oyster House Clam Chowder
- The Union Oyster House is the oldest continuously operating restaurant in the United States, dating back to 1826.
- The restaurant is a National Historic Landmark and has served famous patrons such as John F. Kennedy and Daniel Webster.
- Union Oyster House clam chowder has won numerous awards and has been featured in countless publications.
- The restaurant uses a secret blend of herbs and spices in their chowder, which gives it its unique and delicious flavor.
Ingredients
- 1 pound fresh clams, shucked
- 4 slices bacon, diced
- 1 onion, diced
- 2 tablespoons all-purpose flour
- 2 cups clam juice
- 1 cup heavy cream
- 2 sprigs thyme
- 1 bay leaf
- 1 pound potatoes, peeled and diced
- Salt and pepper, to taste
- Oyster crackers, for serving
Instructions
- Cook bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
- Add onion to the pot and cook until softened.
- Sprinkle flour over the onions and stir to combine.
- Add clam juice and heavy cream, stirring constantly.
- Add thyme, bay leaf, and potatoes. Bring to a simmer and cook until potatoes are tender.
- Add clams and bacon to the pot and cook until heated through.
- Season with salt and pepper to taste.
- Serve hot with oyster crackers.
Expert Tips
- Use fresh clams for the best flavor.
- Don’t overcook the clams or they will become tough and rubbery.
- For a thicker chowder, add more flour or reduce the amount of clam juice.
- For a thinner chowder, add more clam juice or reduce the amount of flour.
- For added flavor, try adding a dash of Worcestershire sauce or hot sauce.
My Experience Making the Recipe
I must admit, I was a bit intimidated by the idea of making clam chowder from scratch. But after trying the Union Oyster House’s version and falling in love with it, I was determined to recreate it in my own kitchen. I followed the recipe closely and was pleasantly surprised by how easy it was to make. The end result was a delicious and creamy chowder that tasted just like the real thing. I even topped it off with some oyster crackers to give it that authentic New England touch. Overall, I’m thrilled with how it turned out and can’t wait to make it again!
FAQs
What is clam chowder?
Clam chowder is a type of soup made with clams, potatoes, onions, and cream. It originated in New England and is a classic dish in the region.
What is the history of Union Oyster House?
The Union Oyster House was established in 1826 and is the oldest continuously operating restaurant in the United States. It has served many famous patrons throughout its history and has become a Boston landmark.
Where can I find fresh clams?
You can find fresh clams at most seafood markets or at the seafood section of your local grocery store. Make sure to choose clams that are tightly closed and smell fresh.
Can I make this recipe ahead of time?
Yes, you can make the chowder ahead of time and reheat it when ready to serve. Just store it in an airtight container in the refrigerator for up to three days.
What can I serve with clam chowder?
Clam chowder is often served with oyster crackers or bread. You can also serve it with a side salad or some crusty bread for dipping.