Coming straight outta Boston, this chowder is divine. Try it at home, or on the menu at studebaker anytime!
- ½ lb peeled Yukon gold potatoes, diced into ½ inch cubes
- 2cups clam juice
- 1lb shelled clam meat
- 1-2oz of chopped bacon
- 2oz white onion, diced small
- 2oz of unsalted butter
- 2oz all-purpose flour
- 1cup of 35% cream
- ½ tbsp Worcestershire sauce
- 1tbsp tobasco sauce
In a medium pot, brown the chopped bacon on medium heat, then add onions, reduce heat and cook until tender.
Add butter to pot and melt. Once melted, add in the flour and stir until combined.
Add clam juice slowly while stirring at the same time. Stir until all the clam juice is added and the mixture is smooth.
Add potatoes and bring to a boil over medium-high heat, stirring occasionally. When mixture comes to a boil, reduce heat to medium and simmer for 10-15 minutes or until potatoes are tender.
Add clams, Worcestershire sauce and Tabasco sauce.
Add cream and stir until combined.
Season with salt and pepper to taste.