New England Clam Chowder’s history in Boston began even before the Omni Parker House opened its doors in 1855. Cape Cod author Joseph C. Lincoln once stated, “It is as American as the Stars and Stripes, as patriotic as the National Anthem. 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 the 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.
¼ lb. bacon
½ Tbsp. butter
1 large onion
2 celery sticks
3 cloves garlic, minced
1 fresh bay leaf
2 sprigs fresh thyme
3 potatoes, cooked and diced
½ tsp. white pepper
26 oz. clams in juice, minced
1 tsp. worcesterhsire
2 ½ Tbsp. flour
1 ½ cups half and half
1 cup heavy cream
¾ tsp. salt
1. In large heavy pot, cook bacon until crisp, remove bacon and leave bacon fat in pan.
2. Add the butter to the pot with bacon fat and saute onions and celery for about 5 minutes.
3. Add garlic, bay leaves, thyme, cooked potatoes and pepper then cook until soft.
4. Add flour slowly to insure no lumps occur. Cook for 5 minutes.
5. Strain minced clams from clam juice. Stir in reserved clam juice and worcestershire and bring to a boil.
6. Reduce to medium heat and simmer for 15 minutes.
7. Add half/ half and heavy cream simmer about 10 minutes.
8. Add reserved clams and bacon.
9. Enjoy or chill properly, label and date.
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Executive Chef Gerry Tice from the Omni Parker House is an award-winning veteran chef on the Boston scene. Born and raised in Boston, Chef Tice has worked at Boston University as personal executive chef to the president of Boston University and as executive chef at various hotels throughout the United States. A graduate of Johnson and Wales, he has been executive chef at Parker’s Restaurant, home of Boston Cream Pie and Parker House Rolls, since 2000. Chef Tice has recently completed the Omni Master Chef program in 2012 at The Culinary Institute of America at Greystone. He is an active member of Les Amis d’Escoffier Society of Boston. He has served notable public figures including former President George H.W. Bush, former Secretary of State Henry Kissinger and Prince Albert of Monaco. Chef Tice likes to enhance his plates with herb-infused oils. He always has garlic, fresh herbs and French wine to prepare his favorite dishes.