Clam Chowder from Union Oyster House

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This is from a recipe sent to me from the Union Oyster House in Boston, MA. 41 Union Street, Boston, MA 02108 617-227-2750.

The two best clam chowders in Boston are from here and Legal Seafood. This recipe is a chunky chowder, while Legal Seafood's is creamier.

Makes 2 quarts


  • 2oz salt pork
  • 1 small onion, diced
  • 1/2 cup butter
  • 2 ribs celery, minced
  • 2 lbs fresh (or frozen) clams, diced
  • 1 qt clam juice
  • 1 lb potatoes, diced
  • 2 cups Half & Half, warmed
  • salt, pepper, Tabasco, Worcestershire - to taste


Bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside.

Note: do not overcook or clams will be tough.

Skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Ass butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.

Bring clams, juice and potatoes back to a boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half & half to desired consistency. Season to taste.

Serve with oyster or pilot crackers.


Yes. It's terrific.

But I gotta tell you, it's more fun to just walk in and order a bowl at the oyster bar. :-)