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New England Clam Chowder

 New England Clam Chowder

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New England Clam Chowder’s history in Boston began even before the Parker House opened its doors in 1855. It is Yankee Doodle in a kettle.’ The perfect soup to enjoy during chilly winter months, the clam chowder has become a staple in Boston, prepared only with the freshest ingredients of clams, clam broth and juice, potatoes and cream. Unlike clam chowders prepared in Manhattan or Rhode Island – which are tomato-based or clam broth-based – Boston prepares the only type of clam chowder made with cream. At the Omni Parker House, 40-60 gallons of chowder are made each week and offered in all of the property’s dining outlets year-round. Always accompanied with oyster crackers, the New England Clam Chowder is not to be missed on your next trip to Boston


For The Clam Chowder

  • 1/2 Pound Bacon
  • 1.5 Teaspoons Butter, salted
  • 1 Large Onion
  • 2 Celery Sticks
  • 3 Garlic Cloves
  • 1 Spices, bay leaf
  • 2 Sprigs Thyme, fresh
  • 3 Potatoes, cooked and diced
  • 1/2 Teaspoon White pepper
  • 26 Ounces Minced clams, in juice
  • 1 Teaspoon Sauce, worcestershire
  • 2.5 Tablespoons Flour
  • 1.5 Cups Half and Half
  • 1 Cup Heavy Cream
  • 3/4 Teaspoons Salt


Calories Per Serving897

Folate equivalent (total)57µg14%