A Chef’s Guide to Boston’s Best Clam Chowder
Boston is synonymous with history, culture, and, perhaps most deliciously, New England clam chowder. A creamy blend of clams, potatoes, and rich flavors, clam chowder is as iconic to the city as Fenway Park. Chef Jeremy Sewall, a celebrated name in Boston's culinary scene, shares his insights into the best places to savor this classic dish, alongside his personal approach to perfecting the recipe.
The Historical Roots of Clam Chowder
New England clam chowder, a hearty, cream-based stew, has a deep-rooted history in the United States, particularly in Massachusetts. Indigenous peoples of the region were the first to create variations of chowders and stews, using local ingredients like quahogs (hard-shelled clams), corn, and beans. Later, English settlers introduced potatoes and refined the dish, blending old and new traditions into what we now recognize as clam chowder.
Boston's Union Oyster House, the oldest continuously operating restaurant in the U.S. since 1836, has proudly served this dish for nearly two centuries, solidifying its place in the city’s culinary legacy.
A Culinary Staple in Boston’s Food Scene
Today, clam chowder is found everywhere in Boston, from upscale restaurants to sports stadiums like Fenway Park. Despite its ubiquity, not all clam chowders are created equal. The perfect bowl balances creamy richness with the right texture and flavor, a craft perfected by top chefs like Jeremy Sewall.
Chef Jeremy Sewall: The Specialist Behind the Bowl
Chef Jeremy Sewall, the mastermind behind Boston’s acclaimed seafood restaurant Row 34, brings decades of expertise to his clam chowder. With restaurants across New England and appearances on shows like Top Chef, Sewall has become a trusted authority on Boston’s signature dish.
At Row 34, Sewall stays true to tradition while adding his unique touch. Using a classic roux of flour and butter to thicken the chowder, he incorporates salty bacon fat for depth and finishes with a surprising twist—a dash of green Tabasco for spice and acidity. “It’s a hearty, simple dish that, when done really well, is iconic,” Sewall says.
Boston’s proximity to Massachusetts Bay ensures the freshest seafood, which Sewall credits as a key factor in the dish’s excellence. “It’s accessible here. The chopped clams everybody traditionally uses are part of how we cook.”
Boston’s Best Clam Chowders: Chef Sewall’s Top Picks
1. Best Classic Chowder: Summer Shack
Located in Boston’s Back Bay neighborhood, Summer Shack offers a laid-back dining experience just blocks from the Boston Marathon finish line. Founded by the late Jasper White, a trailblazer in Boston fine dining, Summer Shack serves a quintessential New England clam chowder.
Medium-thick and packed with clams, potatoes, and bacon, the chowder is perfectly balanced. “They’re really good about not letting it get too thick,” Sewall explains. “It’s oyster crackers, bacon, chopped clams, and potatoes—exactly what you want.”
Summer Shack elevates the experience by topping the chowder with crunchy oyster crackers instead of serving them on the side, ensuring the perfect texture with every bite.
The Art of the Perfect Clam Chowder
While traditional New England clam chowder adheres to its signature elements creamy base, clams, potatoes, and often bacon—chefs like Sewall experiment with subtle nuances to stand out. The texture is key: "You’ve got to feel like you’re chewing something," Sewall emphasizes. Chowders that are overly puréed or too creamy miss the mark.