The Union Oyster House is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. — the doors have always been open to diners since 1826.
Union Oyster House Clam Chowder
41 Union Street, Boston, MA 02108 617-227-2750.
Makes 2 quarts
| 2oz | salt pork |
| 1 | small onion, diced |
| 1/2 cup | butter |
| 2 ribs | celery, minced |
| 2 lbs | fresh (or frozen) clams, diced |
| 1 qt | clam juice |
| 1 lb | potatoes, diced |
| 2 cups | Half & Half, warmed |
salt, pepper, Tabasco, Worcestershire - to taste
bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside.
Note: do not overcook or clams will be tough.
skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Ass butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
Bring clams, juice and potatoes back to a boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half & half to desired consistency. Season to taste.
Serve with oyster or pilot crackers.