Boston Clam Chowder
My one and only visit to Boston, Massachusetts, was in 2006. It was prior to my naturalization as a U.S. Citizen, so I was really awed by its rich history and excited to learn more, first-hand, of important historical figures, including John Adams, founding father of the U.S. My walking tour took me to many historical buildings, churches and graveyards and I couldn’t help but have someone snap a photo of me right beside John Adam’s graveyard marker.
Boston is famous for its seafood like crab and of course the clam chowder. One memorable moment of my Boston trip happened in a restaurant my colleagues took me to. I was surprised and almost embarrassed when I was fitted with a bib, as we prepared to feast on our crab order. I couldn’t even remember if I ever wore a bib when I was a baby.
For sure, there are many versions of the clam chowder, but my favorite has always been the Boston clam chowder. People might be surprised to learn that it is very easy to prepare this warm and delightful soup at home. It literally take just a few minutes.
Two, 6.5oz cans, chopped clams (save the clam juice)
2 medium-sized potatoes, diced
1 small onion, minced
2 cups low-fat milk
1 1/2 cups water
Salt and pepper to taste
3 tsps whole wheat flour
2 tsps butter
In a large sauce pan, combine potatoes, onion, water, clam juice from the canned clams, salt and pepper and bring to a quick boil. Reduce heat and continue to cook until potatoes become tender. Add in clams. In a medium bowl, combine milk and flour and stir until flour is mostly dissolved. Add milk and flour mixture to the pan. Stir until the soup becomes thick. Add butter . Turn heat off and continue to stir the soup. Serve warm in a soup bowl. Garnish with cilantro leaves.