A Local Chef’s Guide to Iconic Boston Clam Chowder

13 November 2025. The English Chronicle Desk. The English Chronicle Online

Jeremy Sewall, a chef with experience in restaurants around the globe, is renowned in his hometown of Boston for his expertise in clam chowder. From Neptune Oyster to Yankee Lobster, Sewall shares his top recommendations for the city’s standout bowls.

New England clam chowder—a creamy, hearty stew made with clams and potatoes—has become a symbol of Boston’s culinary identity. The origins of clear broth-style chowders trace back hundreds of years to the Indigenous peoples of what is now Massachusetts, who used local shellfish, fish, corn, and beans. English settlers later adapted the recipes, replacing some ingredients with potatoes. Since 1836, chowder—or “chowdah,” as Bostonians pronounce it—has been served at Boston’s Union Oyster House, the oldest continuously operating restaurant in the US. Over time, New England-style clam chowder has become an enduring part of the city’s food culture.

Not all clam chowders are created equal, however. Sewall, chef and partner at Row 34 in Boston’s Seaport district, highlights the subtle differences that make certain bowls exceptional. While the traditional characteristics of New England clam chowder—a milky base, chopped clams, diced potatoes, and often bacon or salt pork—remain central, other elements can vary. At Row 34, Sewall thickens his chowder with a classic roux of butter and flour, incorporating bacon fat for a rich, velvety flavour. His secret touch is a hint of green Tabasco, which adds a gentle spice and acidity.

“Chowder has long been part of Boston culture and represents New England itself,” Sewall says. “It’s a simple, hearty dish, but when done right, it’s iconic. That’s why it has endured for centuries and remains one of Boston’s most beloved dishes.”

Boston’s location on Massachusetts Bay and access to the Atlantic Ocean naturally ensures fresh seafood for local chefs. “We have clams readily available here, and it’s just part of how we cook,” Sewall explains. “Even a simple dish like chowder benefits from the quality of local ingredients.”

Sewall’s recommendations showcase some of the finest clam chowders across Boston, offering both locals and visitors a chance to experience the city’s culinary heritage in its most classic form.