Boston Style Clam Chowder


1 51 oz. can chopped sea clams (reserve juice)
10 cups chicken stock
1 large white onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 large potatoes
2 tablespoon fresh pepper
1 pinch kosher salt
1 tablespoon dried thyme
3 1/2 cups dry white wine
4 tablespoons olive oil
4 tablespoons cornstarch
1 1/2 cups heavy cream


First prepare the chicken stock in a medium saucepan. Drain the clam juice from the clams. Rinse the clams then add to the stock. Simmer while the other ingredients are being prepared.

Next heat a large saucepan with the oil. Add the carrots celery and onion. Cook until beginning to brown, approximately 8 minutes, add the wine and carefully light until it burns out. Add the potato. Let it continue cooking for 5 minutes.

Add the clams and stock to the veggies. Cover and let simmer until potatoes are cooked (approximately 30 minutes). Next, add the cream. Bring the soup to a boil. Mix water with the cornstarch until soupy. Add the cornstarch and stir until fully mixed. More starch can be added to gain desired consistency.

YIELD: 20 servings.

SOURCE: Recipe courtesy of Chef Michael Greer of La Bella Vita Bistro

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