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How to Make Classic Durgin Park New England Clam Chowder with a Few Simple Ingredients

How to make Durgin Park New England clam Chowder
 Durgin Park New England clam chowder. Photo, courtesy of Durgin Park.


Recipe and photo, courtesy of Durgin Park Restaurant, Boston, Massachusetts. Updated 12/28/16.

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As a lifelong resident with a love for local foods, I am always searching for great New England clam chowder. Durgin Park Restaurant at Faneuil Hall in Boston, Massachusetts always seems to top the head of the list. Proving that often the older, traditional New England restaurants got it right the first time, the famous Durgin Park -- in business for well over a century -- creates the most amazing, classic New England clam chowder -- perfect in flavor, texture and serving size! Here is how you can make your own Durgin Park New England clam chowder at home with a few simple ingredients:

4 pounds of chopped clams
46 ounces of clam juice
6 teaspoons celery salt
6 teaspoons white pepper
6 teaspoons Worcestershire sauce
   Tabasco Sauce
4 to 6 whole potatoes
1 pound butter
3 cups flour
1 quart half and half

Place the clams and clam juice in a stockpot. Add the celery salt, white pepper, Worcestershire sauce and tabasco to taste. Peel and ice the potatoes. Add to the clams. Bring to a boil, lower the heat to simmer, and cook slowly. I na small saucepan melt the butter. Graudally add the flour to make a white roux. Cook for 15 to 20 minutes on low heat. Whisk the roux into the clam mixture, and add the half-and-half. Cook slowly to blend all ingredients. Makes 10 to 12 servings.


When in Massachusetts, be sure to visit Durgin Park, as it is definitely a Boston tourist restaurant attraction!

Related article:
Get the recipe: New England clam chowder from Durgin Park restaurant in Boston, Massachusetts

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