Boston Clam Chowder

Rate this recipe

Preparation info

  • Serves


    as a Main Course
    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 2 dozen clams in the shells or 3 seven-ounce cans diced clams plus 1 can clam nectar
  • 1 cup water
  • 1 clove garlic, crushed
  • 3 slices bacon, chopped
  • 2 large onions, chopped
  • ½ cup finely chopped fresh parsley
  • 2 medium potatoes, peeled and diced
  • 2 bay leaves
  • 1 quart whole milk or half-and-half
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter Salt and freshly ground pepper
  • 1 teaspoon Worcestershire sauce
  • Dash of Tabasco sauce


Presoak a clay pot, top and bottom, in water for 15 minutes.

Scrub the clams in their shells under cold running water, then place in a covered saucepan with 1 cup of the water and the crushed garlic. Heat slowly until the clams open, then remove from the pan and discard the shells. Coarsely chop half of the clams and leave the remainder whole. Pour all the clams and the nectar into the presoaked pot.

Lightly brown the bacon in a frying pan. Add the bacon to the pot, but leave the fat in the frying pan. To the bacon fat in the pan, add the chopped onion and cook to a golden brown. Add the parsley for a few minutes, then put the mixture in the clay pot. Simmer the diced potatoes in ½ cup water with salt and pepper until just tender, then add both potatoes and cooking liquid to the pot. Add the milk (or half-and-half). Knead the butter and flour into a ball and add to the pot, along with salt and pepper to taste.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 40 minutes.

Remove the pot from the oven and add Worcestershire sauce and Tabasco, and more salt and pepper if desired.

Part of