Best Union Oyster House Clam Chowder Recipes

UNION OYSTER HOUSE CLAM CHOWDER image

Yield 10 Servings

Number Of Ingredients 10

2-oz. Salt Pork
1-small Onion (diced)
½ -cup Butter
¼ -cup Flour
2 Ribs of Celery (minced)
2-lb Fresh (or frozen) Clams, diced
1-qt Clam Juice
1-lb Potatoes (diced)
2-cups Half & Half (warmed)
Salt & Pepper Tabasco, Worcestershire to taste

Steps:

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. Add 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 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.

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.