For a restaurant without a name, Boston’s No Name Restaurant has established quite a name for itself! If you are a seafood enthusiast who also loves to cook, you are in for a treat. To help you enjoy their amazing taste at home, here is our version of No Name Restaurant’s famous seafood chowder recipe:
What You Need
12 fresh clams with their juices, two cans 6½ ounces each
Butter (4 tbsp)
1 onion (small, chopped)
Skinless, boneless haddock (1 pound)
Skinless, boneless cod (1 pound)
Bottled clam juice (1 cup)
Canned, evaporated milk (5 ounces)
Peel and deveined Maine shrimp (4 ounces)
Paprika (1 tsp)
Recipe
Thinly chop the onions. Also cut the haddock and cod into 2-inch pieces.
Heat the butter on a large casserole (flameproof) over medium heat. Then add the onions and cook until brown, stirring regularly. This will take around 10 minutes.
Add clams with their juices. Turn down heat to medium-low, and continue to cook for another 5 minutes. Stir occasionally.
Add cod and haddock to the pan, and cover with about 5 cups of water or enough to cover up to 1 inch.
Add claim juice, evaporated milk, and salt and pepper to taste. Bring to a gentle boil.
Partially cover with lid and simmer until fish is opaque. This will take around 10 minutes.
Add the shrimp and return to a boil. Simmer until shrimp are pink (about two minutes). The color should be bright.
Add more salt and pepper if required.
Serve in bowls sprinkled with paprika. This recipe serves six people. Enjoy!
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