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boston-clam-chowderClam Chowder is one of the unique dishes of Massachusetts. Whether you want to try replicating the flavors of Massachusetts or you just want to make some delicious clam chowder, this recipe is a wonderful option.

Boston Clam Chowder

2.8/5 rating (4 votes)
  • Serves: 6
  • Complexity: medium
Boston Clam Chowder


  • 6 oz bacon, diced
  • 1 cup leeks, chopped
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 1 carrot, diced
  • 2 bay leaves
  • 2 tsp fresh thyme, chopped
  • 1/2 cup flour
  • 1 lb potatoes, yukon gold or red, peeled and diced
  • 4 cups clam juice
  • 1 1/2 cups heavy cream
  • 2 lbs littleneck clams
  • 2 tbsp parsley, finely chopped
  • Salt and pepper to taste


Start by heating the bacon in a heavy-bottomed pot over medium heat. The bacon should be crispy, about 6 minutes. Next add the leek, onion, celery and carrot and saute for about 2 minutes, until softened. Add the salt, pepper, bay leaves and thyme. Then add the flour, stir and cook for another 2 minutes. Stir in the clam juice and add the potatoes. Bring the chowder to a boil and then reduce it to a simmer. Allow the chowder to simmer for about 11 minutes, until the potatoes are tender. Add the last of the ingredients, the clams, cream, parsley. Bring the chowder to a simmer again. Finish by removing from heat and serving immediately.

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