About as Boston as you can get without sending tea chests plunging into the harbor, Durgin-Park is home to New England’s most coveted clam chowder. Made from scratch daily, its character is based on the simple comingling of ocean-sweet clams and dairy-rich half and half, with a thick ribbon of melted butter to tie the two together. In large vats, butter is melted with added flour to make a white roux and whisked on low heat with the slow additions of clams, potatoes and other ingredients. Every day at Durgin-Park, celebrities, businesspeople, students and tourists from all over the globe loosen their belts a few notches and dive right into this bowl of rich, creamy goodness. Bostonians claim it’s the best Clam Chowder you ever try with a rich and creamy broth full of tender fresh clams that will melt in your mouth!
It’s been said that Paul Revere shouted the legendary phrase, “The British are coming! Hide your chowder!” as he passed from town to town warning of British attack. And while Americans may never know the whole truth behind this tale, it’s true that clam chowder is older than America itself. Appearing in 1751, the first-known printed recipe for fish chowder graced the pages of the Boston Evening Post. To this day, visitors can still smell this briny comfort food wafting through the air, from Long Wharf to Fort Warren.
The famous Durgin-Park New England clam chowder harkens back to revolutionary days. The ingredients don’t give up their individuality, just like the original patriots didn’t give up theirs. Instead, the ingredients work together to achieve harmony in the bowl, complementing each other’s bold character. Rich and creamy, this chowder is bursting with fresh, locally sourced, tender clams that melt in the mouth, delighting the palate with a flavor as old as the republic.
Samuel Adams – the man, not the brew – Franklin Roosevelt, Calvin Coolidge, Teddy Roosevelt and many more of history’s greats have visited Faneuil Hall. Some have even enjoyed piping-hot clam chowder right at the meeting hall and marketplace’s oldest restaurant, Durgin-Park, where traditional Yankee cuisine from Yankees themselves is always on the menu. Stop by Durgin-Park at 340 N Market St in Boston, MA for historical lore, lovably coarse waitstaff and made-from-scratch clam chowder.