Hobee Restaurant Boston Clam Chowder Recipes

HOBEE RESTAURANT BOSTON CLAM CHOWDER

Steps:

• Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
• Melt butter and add flour and garlic. Stir constantly until slightly brown.
• Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
• Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.

YUMMY BOSTON CLAM CHOWDER

Steps:

• Cook first 5 ingredients with the juice from the clams.
• Cook gently until potatoes are tender.
• Add clams.
• Mix milk and flour.
• Stir into soup.
• Cook and stir until thickened.
• Add butter.

BOSTON CLAM CHOWDER

Steps:

• Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
• Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
• Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
• Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.

BOSTON'S UNION OYSTER HOUSE'S CLAM CHOWDER RECIPE

Steps:

• Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a sauté pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving. This recipe yields 10 servings.