With the Super Bowl around the corner, Omni Parker House is serving up a tried-and-true recipe for New England Clam Chowder that comes from Boston-native Chef Gerry Tice.
This iconic soup is a New England staple—prepared with the freshest clams, clam broth and juice, potatoes, cream and aromatics (and always topped with oyster crackers).
- 1/4 lb. Bacon
- 1.5 Tbsp. Butter
- 1 Onion
- 2 Celery Sticks
- 3 Cloves Minced Garlic
- 1 Fresh Bay Leaf
- 2 Sprigs Fresh Thyme
- 3 Potatoes
- 1.5 tsp White Pper
- 26 oz. Minced Clams
- 1 tsp Worcestershire
- 2.5 tbsp. Flour
- 1.5 cup Half/Half
- 1 cup Heavy Cram
- ¾ tsp Salt
- In large heavy pot, cook bacon until crisp, remove bacon and leave bacon fat in pan.
- Add the butter to the pot with bacon fat and sauté onions and celery for about 5 minutes.
- Add garlic, bay leaves, thyme, cooked potatoes and pepper then cook until soft.
- Add flour slowly to insure no lumps occur. Cook for 5 minutes.
- Strain minced clams from clam juice. Stir in reserved clam juice and Worcestershire and bring to a boil.
- Reduce to medium heat and simmer for 15 minutes.
- Add half/ half and heavy cream simmer about 10 minutes.
- Add reserved clams and bacon.
- Reserve for service or chill properly, label and date.