A chef’s guide to Boston’s best clam chowder

Jeremy Sewall has cooked at eateries around the world, but home in Boston, he’s known for his clam chowder. Here are his top local bowls, from Neptune Oyster to Yankee Lobster.

New England Clam chowder – a stick-to-your-ribs cream-based clam and potato stew – is beloved all over the United States, but synonymous with the city of Boston.
Clear broth-style chowders or stews made by the New England region’s Indigenous peoples date back hundreds of years, including tribes in what is now Massachusetts. Quahogs, a type of local clam, along with other shellfish, fish and native ingredients like corn and beans were primary ingredients in early-recorded renditions of the chowder, which later incorporated traditions brought by English settlers, who swapped corn and beans for potatoes. And since 1836, chowder – or chowdah, as it’s often pronounced in Boston – has been proudly served at the city’s Union Oyster House, the oldest restaurant in continuous service in the US. Over the decades, New England-style clam chowder has become woven into the very fabric of the city’s culinary identity.
Though Boston’s food scene has become world-class and international, clam chowder is still found on menus all over town, from the city’s finest eateries to the concession stands at Fenway Park, the iconic Red Sox ballpark. But not all creamy clam chowders are made equal. To highlight Boston’s most extraordinary bowls, we spoke to Jeremy Sewall, chef and partner of Row 34 in Boston’s atmospheric Seaport.