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.<\/p>\n
Note:<\/strong> This is a THIN chowder. You can thicken it if you want, but without thickening it’s about milk consistency. Wonderful flavor, but thin.<\/em><\/p>\n Melt butter<\/strong> in heavy large saucepan over medium heat.<\/p>\n Add potato<\/strong> and onion.<\/strong> Cook until onion<\/strong> is tender, about 6 minutes.<\/p>\n Add enough bottled clam juice<\/strong> to reserved clam liquid<\/strong> to measure 2 cups. Add to saucepan.<\/strong> Cover and cook until potato<\/strong> is tender, about 12 minutes.<\/p>\n Thicken:<\/strong> Pur\u00e9e up to 1\u00ad cup of the cooked potato<\/strong> in the pan with a stick blender or with just enough liquid to cover in a food processor or blender\u00a0 and add it back to the soup.<\/strong><\/p>\n Add clams, cream<\/strong> and dill.<\/strong> Bring to simmer. Season with salt<\/strong> and pepper.<\/strong><\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 6 Servings Locke-Ober November 1991Locke-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 \u00bd -inch cubes 1medium onion, chopped 1cup (about) bottled clam juice 2cups chopped fresh…<\/p>\n\n