Yield: 6 Servings

Locke-Ober

November 1991
Locke-Ober (ca.1875-2012), a Boston landmark was the third-oldest restaurant in Boston, Massachusetts. It was once headed by Lydia Shire. It was known for many dishes like this clam chowder.

Note: This is a THIN chowder. You can thicken it if you want, but without thickening it’s about milk consistency. Wonderful flavor, but thin.

• 1TBS butter
• 1large russet potato, peeled, cut into ½ -inch cubes
• 1medium onion, chopped
• 1cup (about) bottled clam juice
• 2cups chopped fresh clams or
• 46½-oz cans chopped clams, drained, liquid reserved
• 1cup whipping cream
• 3TBS chopped fresh dill or chives

Melt butter in heavy large saucepan over medium heat.

Add potato and onion. Cook until onion is tender, about 6 minutes.

Add enough bottled clam juice to reserved clam liquid to measure 2 cups. Add to saucepan. Cover and cook until potato is tender, about 12 minutes.

Thicken: Purée up to 1­ cup of the cooked potato in the pan with a stick blender or with just enough liquid to cover in a food processor or blender  and add it back to the soup.

Add clams, cream and dill. Bring to simmer. Season with salt and pepper.