In Plymouth, Massachusetts, there is a historic tavern, believed to be the oldest English-speaking one in North America. This charming spot, with its creaky floors and sea-scented air, has long been a favorite gathering place. Over time, its menu evolved, but their legendary clam chowder remains a beloved staple. Made with the freshest local clams, garden vegetables, and potatoes, this chowder is renowned for its rich, creamy texture and delightful presentation, topped with a fried clam and fresh parsley.

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.