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The Best Clam Chowder In Boston | Best Of The Best | Insider Food | YouTubeToText
YouTube Transcript: The Best Clam Chowder In Boston | Best Of The Best
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[Music]
i love it [Music]
[Music]
hi guys i'm erin hey i'm emily tomorrow
we are hopping on a train to boston on a
mission to find the best clam chowder
now clam chowder is one of those foods
that's closely associated with boston
and the new england area so we picked
four places and all of these places have
won awards of some sort for their
chowder and the criteria that we will be
looking for
are the freshness and the
chunkiness of the clams
the creaminess of the chowder soup
and the hearty
bits of potato and vegetables in the soup
soup
i have a complicated relationship with
dairy to say the least so uh this will
definitely be an adventure for the both
of us but i'm really excited
we should all take a second to pray for
emily and we will see you in boston see
our first stop atlantic fish company [Music]
[Music]
so atlantic fish company has
been a staple of the back bay since the
late 70s
fresh seafood
fresh oysters
lots of clam chowder
the chowder here is so popular last
summer they sold over 21 000 bowls but i
come here because it's this feels really
fresh and clean even though it's kind of
that rich heavy creamy one i think it's
not as kind of tasty and heavy as like a
legal seafood or something like that
which they're all they're all pretty
good in my book but this is a little
less dense so i always come here when i
want my fix the chowder's rich flavor
starts with fat from salt pork [Music]
[Music]
onions and celery are cooked just enough
to sweat
then liquid gold aka clarified butter is
poured in
is there anything in your clam chowder
that makes it different from all the
other ones um
um
probably this this here
most people use clamp bases
because this is a very labor-intensive
process to to poach the clams reduce the
broth take the clam meat and uh chop it
up you have to squeeze out the inner so
your chowder stays nice and white
it's a very labor intensive thing and
the clams used here are quahogs
the restaurant plates the chowder in a
cup or bread bowl and it wouldn't be as
if we didn't choose the bread bowl
our chowder has won chowderfest
chowderfest
right one of usa today's top 10 chatters
in all of massachusetts
and as well as best chatter in boston
i think we have the perfect balance and
then when you put it inside a bread bowl
there's nothing better than that for a
i think the clam chowder here is
that's good
the brininess of the clam still comes
through in this chowder and i think the
reason why that is is because they make
the clam broth in house
oh yeah
that is perfect you can taste the
freshness it's like you instantly know
these clams
came from this area
i love my job [Music]
but if you're paying for a bowl of clam
chowder it shouldn't be more of a potato
chowder it should have
a lot of clams and for this you are getting
getting
a lot of clams in your chowder so the
money is worth it a lot of the times
it's like after a few bites you kind of
don't feel good
for this i'm halfway in and i feel great [Music]
[Music] oh
oh
is there hot sauce
hot sauce really truly makes everything
better like let's just
oh there it is
that's the stuff for our next stop we
visited boston sail loft looking over
the commercial wharf this restaurant is
equipped with a few
i've been coming here for only 28 years
uh there's no better chopper in the
country than the clam chowder absolutely
i've been coming here since i was a
child it's the traditional new england
clam chowder and if you want the real
taste of new england that's about as
close as it gets the sail off opened in
1984 it was my father my uncle and one
of their very good friends
now 35 years later my dad's running the
show and i'm here with him
full time and it's been familiar and operated
operated
all along [Music]
[Music]
the chatter recipe is in the saints with
the day we open our not so secret secret
ingredient is dill we can't make it a
secret because you can see it the minute
we pour it this restaurant is known for
its generous pour of chowder we just won
um boston magazine busa boston chowder
for 2018.
last summer we were featured on the
today show with al roker
in our busy season we can serve up to
the smell of the dill isn't too overpowering
overpowering
the consistency is so thick that um
your spoon will literally just
stand up by itself which i think is
so fun and so interesting
and i see already some sizable chunks of
clams so these are all very good first impressions
impressions
already off the bat i love the smell of
dill my grandma cooked it for me all the
time when i was a kid everything had
dill in it so to me this smells like
home it already has a place in my heart
and i haven't even eaten it yet
my body hurts right now but i'm doing
i know i i want to say this is very
preemptive but i know that when emily
has a spoonful of this
this will probably be your favorite
oh yeah
oh my god that's delicious not only are
the green flecks just very pretty to
look at i think that
it's very crucial to the overall chowder
chowder
and the way that it breaks down or like
cuts through a lot of the richness it's
just velvety and smooth in every way
it still has that nice like just melt in
your mouth texture
it's at like the consistency of it is my
absolute favorite part of this as well
as that dill cutting through the
creaminess to make it still light and airy
airy
like a seafoody taste though like i'm
not getting like a full-on clam stock
kind of taste but
[Music]
a little harder and harder and harder a
next up anthem kitchen and bar [Music]
anthem is a little bit of a mix of
american with a little twist as you see
we are
located in one of the corners of a very
famous venue hall which is a very um tourist
tourist
destination i've been coming to this
restaurant for about 15 years why is the
chowder here so great
it's consistent our chowder has been a
two-time award in the boston childhood
fest just this last summer we went over
6 000 bowls
the key difference in anthem's clam
chowder recipe is the clams they use
this is a seaflame a cockle sea clam and
then there's another clam that we add
two clams to get a
better flavor out of it for here at
anthem and feel our clam chowder uh
stands out from the rest a little bit
more because we use a couple of
different clams and we use a sea clam
juice that really kicks it up a notch
it's served in a warm bowl with oyster crackers
this chowder seems like it's really
super thick but in a good way right off
the bat
this chowder looks a lot thicker than
some of the bowls that we've eaten
and the color is has like just a slight
tinge of yellow i'm really thinking
that's what's going to set this chowder
[Music] wow
wow
that is really good [Music]
[Music]
the clams super roughly chopped so
you're still getting like big chunks of
clam and they're not rubbery they're not grainy
grainy
they still taste very fresh it's so good
but i feel like i
can only maybe have half of this bowl i
love the fact that they're using
two kinds of clams i like the fact that
one of them is a secret makes me feel
like i'm part of something special
my absolute love is
that's the way to do it
so just in case you want to know what it
looks like out here in boston
it's been snowing for maybe 10 minutes
karen's not okay
she's not good
i want to lay down she's
i'm in california and i'm doing better
than heron i just want everyone to know
that our last and final stop is union
we are at union oyster house um
america's oldest restaurant
we are going to try the oyster house
clam chowder
a boston classic
we've been shooting all day today and
union oyster house is our last stop of
the night
we're filled to the brim with clam
chowder but we must carry on
it's really cool that paul revere was
here and so we're about kennedy's i
don't know if polar bear was actually
here but i think he was essentially
president davis clean chatter before i
because it's the
oldest restaurant in america
and the chowder is a boston classic i am
expecting this to be like
top tier like they know what they're doing
doing [Music]
[Music]
but other than that it's really good
this tastes like classic
classic
you came to boston and you wanted some chowder
chowder
i feel like it lacks a little bit
in like the glammy briny
flavor that other places have i feel like
like
this is the old school classic
clam shower and you know
it tastes delicious it's just
i wish there were more clams in it
but that's about it
i was complaining about all the chatter
you consumed over the past few days um
so i know this sounds strange but i
could go for another bowl right now
i know i was looking at the footage and
i would be lying if i told you that i am
not craving a clam chowder yeah
seriously editing that made me so hungry
i know so which one was your favorite
okay so i want to be clear
all the clam chowders were delicious in
their own way and i feel like i would
crave each individual one on a different
day absolutely for different reasons
it's called best of the best for a
reason they truly are
the best of the best but
but
i do have to say my favorite was [Applause]
[Applause]
atlantic fish because
because
it was just all around kind of on the
lighter scale yes it hit all the marks
for me and i feel like i would want that
every single day yeah which one was your
favorite so i actually would also say at
lightning fish company really if
it wasn't for the dill at boston sail
off that really just stole my heart i
mean i told you that it's something
that's like very close to home for me
because my grandma made it for me all
the time and i think it had that
nostalgia that made it my personal
favorite i also loved
the density of the cream in that suit i
honestly would go to both like i would
have them back-to-back i mean we really
did so
so guys after you saw all four which one
is your favorite or which one would you
try let us know in the comments below bye
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