Since 1917

The No Name restaurant is one of Boston’s oldest and most loved places. Starting from a small dockside shack in 1917, Nick Contas sold fresh seafood to the fisherman unloading from a long day at sea. He never named the shack, so the “No Name” stuck
(Website –Trip Advisor). Since 1917, the Contas family have been serving Boston some of the best seafood you can find, including the famous Seafood Chowder. They have released their recipe for anyone who wants to bring the great No Name flavors home.

The recipe serves 6, so if you need to make it bigger for leftovers, just double it.

Ingredients:

• 4 tbsp of Butter
• 1 onion, diced
• 2 dozen fresh clams shucked or 12 oz of chopped clams
• 1 lb haddock, skinned and deboned, cut into bite size pieces
• 1 lb cod, skinned and deboned, cut into bite size pieces
• 5+ cups of water
• 1 cup clam juice
• 5 oz evaporated milk
• 4 oz shrimp, peeled and deveined, if large size, dice into small pieces
• 1 tsp paprika
• Salt and pepper to taste

Directions:

1. In a large pot, melt the butter over medium heat and add the onions, cooking until almost brown.
2. Add the clams, turning the heat to medium low and cook for 5 minutes.
3. Dump the haddock and cod in with enough water to cover the fish plus one inch, add the clam juice, salt, pepper, and evaporated milk. Bring to a gentle boil and simmer for about 10 minutes until the fish is fully cooked.
4. Add the shrimp, simmering for another 2-3 minutes. Taste for seasoning, add a little more salt and pepper if needed.
5. Scoop into bowls and add a sprinkle of paprika.

Try this recipe at home and you will wow your family with the famous No Name Restaurant seafood chowder!

by L.A. DiNardi