New England clam chowder, a creamy, hearty blend of clams, potatoes, and sometimes bacon, has earned its place as one of Boston’s most iconic dishes. For centuries, this comforting stew has warmed the hearts and bellies of locals and visitors alike, cementing its status as a hallmark of Boston’s culinary identity.
The origins of clam chowder in New England stretch back to the Indigenous peoples of the region, who crafted broths from local seafood and native ingredients such as corn and beans. When English settlers arrived, they introduced potatoes to the mix, forever altering the recipe. Over time, New England clam chowder evolved into the rich, milky soup we know and love today. Since 1836, it has been served proudly at the Union Oyster House, the oldest continually operating restaurant in the U.S., and remains a fixture on Boston’s menus.
Although Boston’s vibrant food scene now boasts a diverse range of international cuisines, clam chowder remains beloved, whether it’s found at high-end seafood restaurants or Fenway Park, home of the Boston Red Sox. But, as with any long-standing dish, there’s more than one way to make it. To explore the best bowls in Boston, we turned to Jeremy Sewall, the chef and partner behind Row 34, a celebrated New England seafood restaurant in Boston’s Seaport District.
Chef Jeremy Sewall’s journey to mastering clam chowder was shaped by his global experiences. Having cooked in kitchens around the world, Sewall settled in Boston, where he co-founded Row 34, a restaurant renowned for its focus on fresh, local seafood. His take on clam chowder is rooted in tradition but enhanced with a personal touch. Sewall uses a classic roux of butter and flour to thicken the chowder, adding bacon fat for richness and a dash of green Tabasco for a hint of spice and acidity. “Chowder represents New England,” says Sewall. “It’s a hearty, simple dish, but when done right, it’s iconic.”
Sewall attributes much of the chowder’s enduring appeal to Boston’s access to fresh, just-caught seafood from Massachusetts Bay. “The clams we use are local and available right here, which is what makes our chowder so special,” he explains.
For those looking to experience the best clam chowder in Boston, Sewall recommends several standout spots, each with its own take on the beloved dish.
Located in Boston’s Back Bay, Summer Shack is a casual seafood restaurant known for its classic New England clam chowder. Founded by the late chef Jasper White, the Summer Shack serves a clam-packed, medium-thick chowder that strikes the perfect balance between creamy and chunky. “I think they do a great job of not making it too thick, which can be a problem with some chowders,” Sewall notes. The chowder here is served with a sprinkle of oyster crackers, which adds a delightful crunch to the creamy base. The combination of tender clams, potatoes, and bacon makes this a quintessential bowl of New England chowder.
For those seeking a more refined take on clam chowder, Little Whale Oyster Bar on Boston’s stylish Newbury Street delivers a chef-driven version that’s a nod to tradition with a twist. Chef Michael Serpa uses fresh cherrystone clams, a slightly sweeter and leaner clam perfect for chowder, which adds a delicate yet briny flavor to the dish. Sewall praises the addition of smoked bacon and thyme, which infuse the chowder with a subtle smoky depth. The charming atmosphere of Little Whale, nestled in a historic brownstone, makes this a great spot for sipping chowder while watching the world go by.
While Boston is a year-round destination, Chef Sewall recommends visiting in the fall. “New England fall is hard to beat,” he says, noting the crisp air and vibrant foliage that makes for a stunning backdrop to a bowl of clam chowder. Fall also brings a sense of calm to the city, as it quiets down after the bustling summer season, allowing visitors to fully immerse themselves in Boston’s charm.
Whether you’re a local or a visitor, Boston’s clam chowder is a must-try dish that offers a taste of the city’s history, its coastal bounty, and its culinary expertise. From classic renditions at Summer Shack to more modern takes at Little Whale, these bowls of chowder are sure to satisfy even the most discerning seafood lover. So, next time you’re in Boston, make sure to indulge in a bowl (or two) of this beloved New England classic.
