Where to taste Bostons trademark clam chowder By Eric Grossman As one of New Englands most famous dishes, clam chowder can be enjoyed at countless Boston restaurants, many of which pander to the masses by churning out a bland, creamy soup that doesnt cause anyone to barge into the kitchen asking for the recipe. Fortunately, numerous kitchens put great effort into their chowders, yielding a rich, flavorful bowl of goodness that can be the highlight of any meal. Heres where to find the areas best trademark dishes. Anthem Sitting in the shadow of Faneuil Hall, Anthem provides customers with an atmospheric environment in which to enjoy its award-winning classic chowder. A secret assortment of spices contributed to the restaurants victory in the 2012 Boston Chowderfest. anthem-boston Atlantic Fish Co. From its high-profile location on bustling Boylston Street, Atlantic Fish Co. serves a steady stream of chowder to its customers. Chef Danny Levesque makes the broth from poached local quahogs, and after the belly contents are cleaned out, theyre minced and added back the chowder. atlanticfishco Barking Crab Celebrating its 20th year on the Boston Harborwalk, the Barking Crab provides its guests with a classic seafood shack experience, complete with plenty of outdoor seating. Chef Joshua Brown prides himself on not cutting any corners, as he makes the base daily using local quahogs poached in white wine. Throw in triple-smoked local bacon and potatoes cooked in the reserve poaching liquid, and you have one of Bostons tastiest chowders. barkingcrab B&G Oysters Part of Barbara Lynchs culinary empire, B&G serves an exceptionally smooth, airy chowder. The kitchen does not use flour to thicken the soup, and when the spicy croutons (made from puff pastry) are omitted, it becomes gluten-free. The inclusion of bacon lardons adds an extra smoky kick. bandgoysters BRINE Located in coastal Newburyport, BRINE bills itself as New Englands first oyster, crudo and chops bar. Chef Justin Shoultss chowder is full of flavor thanks to smoked clams and brined Kurobuta pork belly. As a garnish, fried fingerling potatoes provide a pleasing crunch. brineoyster Commonwealth The Kendall Square newcomer Commonwealth -- a restaurant-market hybrid -- is making waves thanks to its impassioned approach to using local, seasonal ingredients. For his chowder, chef/owner Nookie Postal incorporates fresh local bacon in a variety of ways -- he uses bacon fat (instead of butter) for his roux, tops each order with crispy bacon bits and makes oyster crackers with bacon fat. Chopped quahogs and steamed littlenecks both make an appearance in each bowl. commonwealthcambridge Grill 23 A popular steakhouse famous for its big flavors and attention to detail, Grill 23 wows with its unique chowder. Chef Jay Murray combines a dozen ingredients (including heritage breed bacon and fresh clams) for the base, then adds lobster meat that has been braised in a lobster-infused butter, plus a bit of that butter. By using tapioca starch, he keeps the chowder gluten-free. grill23 Island Creek Oyster Bar It comes as no surprise that the citys most buzzed-about oyster bar produces a killer chowder. Fresh, hand-dug clams and house-cured bacon offer plenty of flavor and texture, and mini buttermilk biscuits provide perfect vessels for sopping up every last bite. islandcreekoysterbar Legal Sea Foods Any such list must include Legals chowder, which has been served at every Presidential Inauguration since 1981. President/CEO Roger Berkowitz came up with the recipe that year, and the popular chain continues to use the same recipe at all of its locations. Even the land-locked can enjoy a taste by ordering chowder packages from Legals online fish market. legalseafoods Mooo Housed in the chic XV Beacon hotel, the suitably stylish Mooo is a big-ticket steakhouse specializing in modern takes on familiar favorites. For its chowder, the kitchen adds whole-belly clams and bacon to a smooth puree of clam juice, leeks, onions, potatoes and cream. mooorestaurant Neptune Oyster Crowds queue out the door nightly for Neptune Oysters perfectly prepared seafood. Chef Michael Serpa adds salt pork and bechamel to a clam stock he makes daily, then adds fresh chopped Wellfleet cherrystones at the last minute, finishing each chowder to order. neptuneoyster New England Soup Factory With locations in Brookline and Newton, Marjorie Drukers local soup empire provides a pair of year-round destinations for lovers of savory liquids. The classic clam chowder features locally-caught clams and is topped with crisp common crackers, a New England specialty dating back to the 1800s. Those looking for something different can try pumpkin-shrimp and corn-sweet potato chowders. newenglandsoupfactory O Ya As one of New Englands most lauded restaurants, O Ya has become synonymous with opulent omakase menus. It comes as a surprise then that the kitchen produces a mean chowder. In-the-know regulars swear by O Yas offbeat approach, in which the pork dial is turned up to 10 with cracklings and a pork fat drizzle. Tempura bits add an enjoyable Japanese accent to the proceedings. oyarestaurantboston Yankee Lobster Company One of the more casual options in the ever-growing Seaport District, Yankee Lobster Company provides an authentically no-frills environment in which to enjoy a cup of classic clam chowder. The kitchen uses rendered bacon grease to produce a suitably rich, flavorful concoction. yankeelobstercompany
Posted on: Tue, 18 Mar 2014 16:24:56 +0000