Peninsula Fly Fishers

JB's Boston Clam Chowder Recipe

May 17, 2012 2:25 PM | Anonymous member (Administrator)
Every member that attended the fly tying bootcamp asked JB the recipe for his homemade Boston Clam Chowder. Here it is:

7 pounds of small Clams (in shell, washed and steamed reserving liquid*)
2 1/2 slices thick cut Bacon (cut into 1/4 “ pieces)
1 small yellow Onion (diced fine)
1 stick Celery (diced fine)
1 ½#  small red potatoes (diced ¼ “chunks)
1 Bay leaf
1 teaspoon fresh Thyme leaves (minced fine)
2 tablespoons unbleached all purpose Flour
1 cup heavy Cream
2 tablespoons fresh minced Parsley
Salt and Pepper to taste 

In a 2 quart sauce pan fry the bacon over medium heat until the fat renders and the bacon crisps. Remove the bacon and set aside then add the onion and celery to the bacon fat and cook until they soften. Add the flour and cook until the mixture is lightly colored, about 1 minute. Slowly whisk in the reserved clam juice mixture, see note below*. Add the potatoes, bay leaf and Thyme then simmer until the potatoes are tender, about 7 minutes. Add the clams,cream,parsley and salt and pepper; bring to a simmer. Remove from the heat , discard the bay leaf and serve.

*Open the clams, remove the meat, clean and dice and set aside. Reserve the broth and add chicken broth if necessary to the reserved clam broth to make a total of 1 ½ quarts liquid.
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