Saleh’s Plate · By Saleh Alkhalifa

The Classic Boston Clam Chowder

Cook The Classic Boston Clam Chowder with Saleh’s Plate.

Ingredients

Base

  • 4 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour

Chowder

  • 3 cups (720ml) seafood or chicken broth
  • 2 medium potatoes, peeled and diced
  • 1 cup heavy cream and 1 cup whole milk
  • ½ tsp salt and ¼ tsp smoked paprika
  • ½ tsp black pepper and 1 bay leaf
  • 1 ½ cups (about 12 oz) chopped clams (fresh or canned, drained)
  • ½ cup clam juice (reserved from canned clams or fresh)

Serving

  • Oyster crackers
  • 2 tbsp fresh parsley, chopped (optional)
  • 2 slices crispy bacon, crumbled (optional)

Instructions

  1. In a large pot, melt butter over medium heat. Add onions and celery, cooking until softened (about 5 minutes). Stir in garlic and cook for 30 seconds.
  2. Sprinkle flour over the mixture and stir for 1-2 minutes until lightly golden.
  3. Slowly whisk in the broth and clam juice, stirring well to avoid lumps. Add potatoes and bay leaf, bring to a gentle boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
  4. Stir in chopped clams, heavy cream, and milk. Season with salt, pepper, and smoked paprika. Simmer for another 5 minutes without boiling.
  5. Remove bay leaf. Ladle into bowls, garnish with parsley and bacon (if using), and serve with oyster crackers.