Best Hobee Restaurant Boston Clam Chowder Recipes

Turner Fisheries' Hall of Fame Clam Chowder image

Provided by dojemi

Categories Chowders

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 18

2/3 cup all-purpose flour (scant amount)
4 ounces butter
2 cups clam juice
3 cups water
1 cup bacon, diced
1/2 cup butter
1 cup white onion, diced
2 tablespoons garlic, chopped
1 cup leek, diced
1 cup celery, diced
3 cups yukon gold potatoes, diced
1 cup white wine
4 cups clams, minced
4 cups heavy cream
salt, to taste
pepper, to taste
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce

Steps:

BASE:.
In a small pot over medium heat, melt the butter.
Add the flour and cook, stirring constantly, to make a smooth roux.
Set aside.
In a large pot, bring the clam juice and water to a boil. Stirring constantly.
Add the roux.
Return the mixture to a boil and then lower the heat and simmer for 15 minutes/.
CHOWDER:.
Cook the bacon in a large pot, over medium heat, until it renders its fat.
Add butter, onion, garlic and leeks and cook for 10 minutes.
Add the celery, potatoes and white wine and cook until the potaotes are almost tender and wine reduced, 10-12 minutes, being careful not to let the potatoes burn.
add the minced clams, heavy cream and the chowder base and simmer an additional 15-20 minutes, until the potaotes are cooked through.
Salt andpepper to taste.
Stir in the TAbasco and Worcestershire sauces.
Serve immediately.

Yummy Boston Clam Chowder image

Provided by MizzNezz

Categories Chowders

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

Boston's Union Oyster House's Clam Chowder Recipe image

Provided by á-174942

Number Of Ingredients 12

10 cups clam juice
2 pounds baking potatoes, like russets peeled, diced
4 pounds fresh or frozen clams shelled, diced
1/4 pound salt pork diced
2 small onions diced
1 cup butter
1 cup flour
2 pints half-and-half
Salt to taste
Freshly-ground black pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce

Steps:

Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a sauté pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving. This recipe yields 10 servings.