Boston Clam Chowder Recipe
Originally developed at our Moxies Boston location.
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Ingredients
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Chowder Base
Method
Cooking Instructions
- 1
Cook the Bacon
In a large pot over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving the bacon fat in the pot.
- 2
- 3
Add Potatoes and Flour
Stir in the diced potatoes and flour, mixing well to coat the vegetables.
- 4
Pour in Broth
Gradually add chicken broth, stirring constantly. Add the thyme and bay leaf, then bring to a boil.
- 5
Simmer
Reduce heat and let simmer for about 15 minutes, or until the potatoes are tender.
- 6
Add Clams and Cream
Stir in the chopped clams and heavy cream. Simmer for an additional 5 minutes.
- 7
Season and Serve
Season with salt and black pepper to taste. Remove bay leaf before serving. Garnish with chopped parsley and the reserved bacon.
