Parker House New England Clam Chowder
New England clam chowder’s history in Boston began even before the Parker House hotel opened its doors in 1855. Chef Tice relays the story of Cape Cod author Joseph C. Lincoln, who once said the soup “is as American as the Stars and Stripes, as patriotic as the National Anthem. It is Yankee Doodle in a kettle.” Unlike clam chowders prepared in Manhattan or Rhode Island, which are tomato-or clam broth-based, respectively, Boston prepares its chowder with cream. At the Omni Parker House, 40-60 gallons of New England clam chowder are made each week, always accompanied with oyster crackers and offered in each of the property’s dining outlets year-round.
Click here for the recipe.