The Original Locke-Ober's New England Clam Chowder

For the stock:

12 quahogs, washed well to remove sand

2 stalks celery, diced

1 medium onion, diced

1/2 clove garlic, minced

1 small bay leaf

1/4 c. parsley stems

1 1/2 qts. cold water

1 c. diced raw potatoes

For the chowder:

2 oz. ground salt pork

1 small onion, diced small

1 stalk celery, diced small

1 leek, diced small

1/4 c. flour

2 c. light cream

Salt and pepper, to tastecw-3To make the stock: Place all ingredients except the potatoes in a stock pot and simmer slowly for 20 minutes. Remove the quahogs and set aside to let cool. Pass the stock through a fine strainer. Add the potatoes to the stock and cook slowly until tender.

To make the chowder: Place the salt pork, onion, celery and leek in a saucepan and cook slowly until the vegetables are tender. Add the flour and simmer for 5 minutes. Add the hot stock and potatoes, and blend. Continue to simmer for 15 minutes.

Responses to “The Original Locke-Ober’s New England Clam Chowder”

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1. 1 Henry Barth December 2, 2007 at 2:02 pm

   This is the “real thing.”

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2. 2 anthony December 2, 2007 at 5:03 pm

   Thanks for your recommendation of the Locke-Ober New England Clam Chowder, Henry.

   Should I ever return to that wonderful city, Boston, my first port of call when I visited America in 2004, I will try their version of it, together with the Olde Union Oyster House version and the Legal Seafoods version, which my parents very much enjoyed.

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3. 3 Michael Tim February 28, 2009 at 4:51 pm

   I love your site!

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