Boston Clam Chowder Recipe – Seashell Broth

Ingredients:

• 2 pounds chopped clams
• 4 cups seashell broth
• 4 slices of bacon (diced)
• 1 onion (diced)
• 3 potatoes (diced)
• 2 cups heavy cream
• Salt and pepper

Instructions:

1. In a large pot, fry the diced bacon until crispy. Remove the bacon and set it aside.
2. In the same pot, sauté the onion until tender.
3. Stir in the chopped potatoes and seashell broth. Bring the mixture to a boil and then reduce the heat to simmer until the potatoes are soft.
4. Stir in the chopped clams and heavy cream. Season the mixture with salt and pepper to taste.
5. Simmer the chowder uncovered for about 5 minutes until the clams are cooked. Be sure not to overcook the clams or they will become chewy.
6. Serve the chowder hot and garnish with the crispy bacon.

Verdict:

This Boston clam chowder recipe is the perfect combination of salty and creamy flavors. The seashell broth adds a slight seafood taste to the chowder, making it a unique and delicious dish. The addition of crispy bacon on top adds a salty crunch that perfectly complements the creamy chowder. This recipe is sure to impress any seafood lover!

Serving suggestions:

Serve this Boston clam chowder hot and with a side of oyster crackers or crusty bread for dipping. Pair it with a crisp white wine or a light beer to balance out the creamy flavors. Enjoy it as an appetizer or as a main dish for lunch or dinner.