Jul 14 2026
Restaurants›Union Oyster House›Oyster House Clam Chowder Recipe

Oyster House Clam Chowder Recipe

Inspired by Union Oyster House
Time1h
Serves6

A Boston Classic

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Ingredients

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Base Ingredients

Liquids

Seasonings

Garnish

Method

Preparation

  1. 1

    Clean the Clams

    Rinse the fresh clams under cold water to remove any sand or grit. Place them in a bowl of cold water for about 30 minutes to allow them to expel any remaining sand.

  2. 2

    Chop the Vegetables

    Dice the potatoes, onion, celery, and carrots into small, uniform pieces to ensure even cooking.

Cooking

  1. 3

    Sauté the Vegetables

    In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5 minutes until softened.

  2. 4

    Add Potatoes and Seasonings

    Stir in the diced potatoes, bay leaves, thyme, salt, and black pepper. Cook for an additional 2 minutes.

  3. 5

    Add Clam Juice

    Pour in the clam juice and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.

  4. 6

    Add Clams and Cream

    Add the cleaned clams and heavy cream to the pot. Allow the mixture to simmer for another 10-15 minutes, until the clams have opened and the chowder is thickened.

  5. 7

    Finish with Butter and Milk

    Remove the bay leaves and stir in the remaining 2 tablespoons of butter and the milk. Allow to heat through for about 5 minutes.

Serving

  1. 8

    Garnish and Serve

    Ladle the clam chowder into bowls. Garnish with chopped parsley and serve with crackers on the side.

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