Read by Michael Flamel

A Charming Tavern in Plymouth

Nestled in the woods of Plymouth, Massachusetts, on a charming dirt road, stands what some claim to be the oldest English-speaking tavern in North America. This historic tavern, with its creaky wooden floors and the scent of the sea lingering in the air, has been a gathering place for locals and travelers alike for centuries.

The menu at this quaint establishment has evolved over time, reflecting the changing tastes and ingredients of the region. However, one dish has remained a perennial favorite: their legendary clam chowder. In my humble opinion, it is the best clam chowder I have ever tasted.

The Secret of the Tavern’s Clam Chowder

The secret to this chowder’s unparalleled flavor lies in its ingredients. The clams are the freshest you can find, harvested from the nearby shores. The garden on the tavern’s premises provides a bounty of fresh vegetables and herbs, ensuring that every spoonful bursts with flavor.

But what truly sets this chowder apart is the addition of delightfully buttery mashed potatoes, giving it a rich and creamy texture. Topped with a whole belly fried clam and a sprinkle of fresh parsley, the presentation is nothing short of magnificent.

Tavern-Style Clam Chowder

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Savor the rich and creamy flavor of this classic Tavern-Style Clam Chowder. Fresh clams, crispy bacon, and tender vegetables are cooked together in a hearty broth, then blended with heavy cream and milk for a luxurious texture. Garnished with golden fried whole belly clams and a sprinkle of fresh parsley, this chowder is perfect for any occasion.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: Serves 6-8 1x
• Category: Soups

Ingredients

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• 2 dozen fresh clams
• 4 cups water
• 4 slices thick-cut bacon, diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 cups diced celery
• 2 cups diced carrots
• 4 cups diced potatoes (Yukon Gold or red)
• 1 cup mashed potatoes (buttery and seasoned)
• 4 cups heavy cream
• 2 cups whole milk
• 2 teaspoons fresh thyme, chopped
• Salt and pepper to taste
• Whole belly clams (for garnish)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the Clams: Rinse the clams thoroughly. In a large pot, bring 4 cups of water to a boil. Add the clams and cover. Steam until the clams open, about 5-7 minutes. Remove the clams and reserve the clam broth. Remove the clams from their shells and chop roughly. Set aside.
2. Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
3. Sauté the Vegetables: Add the chopped onion and garlic to the pot with the bacon fat. Sauté until the onions are translucent. Add the celery and carrots, and cook for another 5 minutes until they begin to soften.
4. Cook the Potatoes: Add the diced potatoes and the reserved clam broth to the pot. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
5. Combine Ingredients: Stir in the mashed potatoes, heavy cream, and whole milk. Add the chopped clams, fresh thyme, and the cooked bacon. Season with salt and pepper to taste. Simmer gently for another 10 minutes, stirring occasionally.
6. Garnish and Serve: In a separate pan, fry the whole belly clams until golden brown and crispy. Ladle the chowder into bowls, top each with a whole belly fried clam, and sprinkle with fresh parsley.

Serving Suggestions

As a Main Course: Serve this hearty clam chowder with a slice of crusty bread and a side salad made from fresh garden greens. A sprinkle of extra fresh parsley and a dash of black pepper on top adds a touch of elegance.

As a Starter: For a traditional New England dinner, serve the chowder as a starter followed by a main course of baked cod or lobster rolls. Pair it with a side of steamed vegetables or a classic coleslaw.

Beverage Pairings

To complete your meal, consider the following beverage pairings:

White Wine: A crisp Sauvignon Blanc or a buttery Chardonnay complements the richness of the chowder.

Beer: A light and refreshing pilsner or a slightly hoppy pale ale works well with the creamy texture.

Non-Alcoholic: A cold glass of sparkling apple cider or a classic iced tea provides a refreshing contrast.

Enjoy your culinary journey to the historic tavern in Plymouth with this delightful clam chowder recipe, bringing a taste of New England right to your table! ❖