“Discover the Classic Union Oyster House Clam Chowder Recipe”

Introduction

The Union Oyster House in Boston is noted as the oldest restaurant in continuous service in the United States. Known for its classic New England fare, the Union Oyster House clam chowder is a staple and a beloved dish. The creamy texture and flavorful combination of clams, potatoes, and spices make it an iconic comfort food. Recreating this renowned recipe at home allows you to savor the authentic taste of Boston’s culinary history.

Ingredients

To replicate the timeless Union Oyster House clam chowder, gather the following ingredients:

• 6 tablespoons butter
• 1 medium onion, finely chopped
• 2 cups chopped clams, fresh or canned
• 3 cups clam juice
• 2 cups cubed potatoes
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 3 cups whole milk
• 4 tablespoons all-purpose flour
• 1 cup heavy cream

Directions

Follow these steps to prepare the Union Oyster House clam chowder:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until tender.
2. Stir in the clams and clam juice. Bring to a simmer and cook for 15 minutes.
3. Add the cubed potatoes, salt, pepper, thyme, and bay leaf. Simmer until the potatoes are tender, approximately 20 minutes.
4. In a separate saucepan, heat the milk over medium-low heat. In a small bowl, whisk the flour and a little of the hot milk to create a smooth paste. Gradually add the flour mixture back into the hot milk, stirring constantly until thickened.
5. Pour the thickened milk into the chowder, stirring to combine. Let the chowder simmer for an additional 5 minutes.
6. Stir in the heavy cream and allow the chowder to heat through without boiling.
7. Remove the bay leaf and adjust seasoning to taste.
8. Serve the clam chowder hot, garnished with a sprinkle of fresh parsley if desired.

FAQs

Can I use frozen clams instead of fresh or canned clams?

Yes, you can substitute frozen clams for fresh or canned clams. Thaw the frozen clams before adding them to the chowder, and be sure to include any liquid released during the thawing process for added flavor.

Can I make the chowder in advance and reheat it later?

Absolutely! The flavors of clam chowder often meld and deepen when it’s made ahead of time. Simply refrigerate the chowder in an airtight container and reheat it gently over low heat, stirring occasionally to prevent scorching.

By following this Union Oyster House clam chowder recipe, you’ll be able to savor the rich, creamy goodness of this iconic dish right in the comfort of your own home. Enjoy the flavors of New England and the heritage of one of the oldest restaurants in the U.S. with this beloved recipe.