How do you thicken your Boston clam chowder?

Question

Twice, I've had clam chowder prepared by East coast cooks. Both times, the chowder was thick, and DELICIOUS!!!!!!! The chowders I get on the West coast are either thick and pasty tasting, or thin and lacking body. (there are a few exceptions, of course)

Interesting bigbill4u! I talked to a lady who was from Boston. She said she cuts extremely thin slices of some of the potato after she peels it. She adds it to the broth at the start of cooking. The slow simmering breaks them down. At the end, if it still isn't thick enough, she adds potato starch.

This isn't really a trick question. Like most of my answerers, I have used corn starch or flour. And I still get a pasty taste. I'm sure there must be a way of correcting it, but I surely don't know it.

And to the first answer, bigdork or whoever you are, you've been reported.

To AutumnBrighTree: SMILE. Thanks for brightening my day.

Sorry, Mira. I clicked the thumbs down rating for the guy who gave an obscene answer, and somehow you also got a thumbs down. I don't know how that happened.

Answer 1

Ancient Family Secret..,OOHH., all right I'll tell you.

Very slow cooking at low temps are paramount to NOT breaking down the cream and butter. REPEAT..!!!!!!
HIGH temperatures will KILL your base.., not to mention alter the taste.
Simmer your vegetables in your broth with seasonings.
After you have reduced your broth , add your cream and butter

DO NOT ADD YOUR CLAMS UNTIL THE END.
Other-wise you will have chewy clams.

If you have done as required..,POTATOES,CELERY,CARROTS, and whatever you desire else.., it WILL thicken because of the reduction and potatoes.

Answer 2

Thicken Clam Chowder

Answer 3

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Answer 4

If you are talking about New England clam chowder you can add more milk or heavy cream to thicken and enrich the sauce. You could also add cornstarch to thicken as well.

Answer 5

Wait a minute...
Boston clam chowder is tomato based.
New England clam chowder is cream based.
To thicken your Boston chowder, use corn starch.
To thicken your New England, put in more mashed potatoes and less cream.

FORGOT TO TELL YA...


You have to cook any starch at boiling for one solid minute to remove the starchy flavor. You should do this in a separate pan if you're adding it to your chowder after the fact, or the cream will curdle.

Answer 6

Excellent question, I would have to agree that the East Coast chowder is the best. Of course, I'm prejudiced, I spent a lot of my growing up years in maryland. You can't beat a good east coast chowder.

you ask good questions, too. Wasn't annoyed, and I certainly didn't mean to come across that way. I just resort to plain speaking some times. Try to contact me again, if you like. And thanks for the blessing,,,I send one in return!

Answer 7

well the pasty taste might come from the cornstarch or another starch to thicken it in a fast way.

the best way to get great body is from the potaotes cooking down with the milk that is used in it. Slowly cooking down til it's nice and thick.

Answer 8

I'm a cheater so when I thicken my cream soups I add instant mashed potato flakes! Works great every time!

Answer 9

Your best bet is to mix cornstarch and hot water, and then add a little bit of the mixture at a time until you reach the desired thickness. Hope that helps.

Answer 10

Shredded potato, or cubed bread