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Boston Beanery Clam Chowder Recipe
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Boston Beanery Clam Chowder Recipe

Make our Boston Beanery Clam Chowder Recipe at home. With our Secret Restaurant Recipe your Clam Chowder will taste just like Boston Beanery.
Prep Time45 minutes
Active Time45 minutes
Total Time1 hour 30 minutes
Course: Lunch, Soup
Cuisine: American
Keyword: Boston Beanery, Seafood, Soup
Yield: 1 Pot

Ingredients

  • 3/4 cups 1 1/2 Sticks Butter
  • 3 Carrots diced
  • 4 cups Onion diced
  • 1 stalk Celery leaves removed, sliced thin
  • 3 large Potatoes peeled and diced
  • 1 1/4 gallons Water
  • One 5 3/4-ounce can Clam Base
  • One 6 1/2-ounce can Clams including Juice
  • 2 teaspoons White Pepper
  • 2 whole Bay Leaves
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Oregano
  • 3 tablespoons Old Bay Seasoning
  • 1 tablespoon Basil
  • 1 cup Flour
  • Salt and freshly ground Black Pepper to taste

Instructions

  • Place a large pot over over medium high heat.
  • Add 1/4 cup (1/2 stick) butter.
  • When butter has melted and is hot (do not burn), add carrots, onions, celery and potatoes. Sauté vegetables until tender, about 5 minutes.
  • Add water, clam base, clams, white pepper, bay leaves, thyme, oregano, Old Bay Seasoning and basil. Heat to boiling, stirring occasionally. Reduce heat to a simmer.
  • Place a medium saucepan over medium heat.
  • Add remaining 1/2 cup (1 stick) butter.
  • When butter is melted, stir in flour until all flour is coated with butter. Using a wire whip, gradually add some water from the vegetables to the mixture in the saucepan. Mix well to make a roux.
  • Add roux to the vegetable mixture. Stir until smooth and thickened, about 2 minutes.
  • Taste. Add salt and pepper, to taste.
  • Simmer until desired consistency.
  • Remove bay leaves.
  • Serve hot.

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