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Background Information

Employment History

Executive Chef
Union Oyster House

Head Chef
Union Oyster House

Executive Chef and Buyer
Union Oyster House

Web References (8 Total References)

Fast Food Without the Pounds: Boston | Moving Mavins | Transition and Relocation Experts

movingmavins.com [cached]

Oyster stew-made with steamed milk instead of cream-is also an acceptable sub for clam chowder, says Bill Coyne, the executive chef at Union Oyster House.


www.ecsga.org [cached]

Union Oyster House's executive chef, Bill Coyne, helped modify the restaurant's jumbo-sized recipes down to more manageable portions.

The Beaumont Enterprise

www.southeasttexaslive.com [cached]

"In Massachusetts and New England we're passionate about chowder," said Bill Coyne, 50, the head chef at Union Oyster House in Boston."There's thin chowder and thick chowder _ we do thick _ there's variances in the recipes, but it's all white.That doesn't change."

The Union Oyster House is the oldest restaurant in the United States, and clam chowder made with the same recipe has been on its menu since 1836, Coyne said.
"I believe it was a nickel," Coyne said of the original price a bowl of chowder cost.
"We make it in 40-gallon batches so it takes a couple of hours, but you can make it at home in 45 minutes," Coyne said.
Boston or New England clam chowder should never be confused with the red chowder they make in New York, Coyne said.The feelings about white and red chowder run so strong in New England that, according to the Food Reference Web site, in 1939 a member of the Maine legislature introduced a bill that would have made putting tomatoes into chowder illegal.
Some perfect complements to Boston clam chowder are oyster crackers and cornbread, Coyne said.
"The vast majority of people drop the crackers in whole," Coyne said about whether crackers should be crushed.
When in Rome, eat," Coyne said.
Basic ingredients: According to Chef Bill Coyne of the Union Oyster House, the four basic components of a good clam chowder are "salt pork, clams, potatoes and cream."
Variations: The biggest variations in New England clam chowder are in the thickness of the chowder.Also, Boston or New England clam chowder should never be confused with the red chowder they make in New York, Coyne said.

Chef John Folse Radio Network - Stirrin' It Up every weekend. The Best Tasting Show on Talk Radio.

www.jfolse.com [cached]

Executive Chef William "Bill" Coyne Union Oyster House 41 Union Street Boston, MA 02108

Chef William "Bill" Coyne Executive Chef of Union Oyster House 41 Union Street Boston, MA

Nation’s Oldest Restaurant Purchases Hobart Warewasher with Opti-Rinse™ System, Earns Energy Rebate

www.hobartequip.com [cached]

"We originally purchased the Hobart warewasher with Opti-Rinse System because we are confident in Hobart products and know they are reliable," said Bill Coyne, executive chef at Union Oyster House.

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