Row 34 Clam Chowder
Years ago on a trip to Boston, our friends Kyle and Lori brought us to Row 34 for Oysters and what has come to be known in our household as the best Clam Chowder of All Time and the Best Biscuit of All Time. In a recent trip back to Row 34, I snagged a copy of their cookbook so I could make these fabulous recipes at home. Here is the Row 34 Clam Chowder. I hope you love it as much as we do.
Downloadable recipe card: here
Serves: 6-8
What You'll Need
18 cherrystone clams, cleaned
3 cups clam juice
6 slices bacon
2 tbs unsalted butter
½ cup diced yellow onion
½ cup diced celery
½ cup diced leek
⅓ cup flour
3 cups half-and-half
2 bay leaves
2 cups diced red potatoes
Kosher salt
2 tsp fresh lemon juice
2 tsp Worcestershire sauce
2 tsp Tabasco sauce
Freshly ground black pepper
1 tablespoon chopped parsley
1 cup crushed saltine crackers
How to Make
First, cook the clams.
Place the clams and clam juice in a Dutch oven. Cover and simmer over medium heat until the clams open. Remove the clams and let cool. Remove the meat from the shells, chop into bite-sized pieces, and set aside. Strain the cooking liquid and reserve.
Next, cook the bacon.
Cut the bacon into small pieces and cook in the Dutch oven until crisp. Transfer to a paper towel-lined plate, leaving the bacon fat behind. Add the butter to the bacon fat and melt.
Now, build the chowder base.
Add the onion, celery, and leek. Cook for about 4 minutes until softened. Sprinkle in the flour and stir constantly until incorporated. Slowly add the reserved clam broth and remaining clam juice, stirring well. Bring to a gentle simmer. Add the half-and-half and bay leaves. Simmer for about 15 minutes, stirring occasionally.
While the chowder simmers, cook the potatoes.
Place the diced potatoes in a saucepan and cover with cold water. Season with salt and bring to a boil. Reduce to a simmer and cook until tender, about 10–12 minutes. Drain.
Finish the chowder.
Remove the bay leaves. Stir in the chopped clams, bacon, potatoes, lemon juice, Worcestershire sauce, and Tabasco. Season with salt and black pepper to taste. Serve topped with parsley and crushed saltines.
