How to Make Classic Durgin Park New England Clam Chowder with a Few
Durgin Park New England clam chowder.
Photo, courtesy of
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 seemed to top the head of
the list. It's so sad that they closed on Jan. 12, 2019.
often the older, traditional New England restaurants got it right
the first time, the famous Durgin Park -- having been in business for well over a
created the most amazing, classic New England clam chowder -- perfect
in flavor, texture and serving size! But even though Durgin Park is closed, the New England clam chowder recipe remains. Here is how you can
make your own legendary Durgin Park New England clam chowder at home with a few
4 pounds of chopped clams
46 ounces of clam juice
6 teaspoons celery salt
6 teaspoons white pepper
6 teaspoons Worcestershire 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!
the recipe: New England clam chowder from Durgin Park restaurant in
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