Seattle Clam Chowder Recipes

MY BEST CLAM CHOWDER

My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

SEATTLE'S BEST CLAM CHOWDER

Seattle's Best Clam Chowder image

I kinda picked up this recipe when I first started out as a cold pantry cook. I worked at this place called The Brooklyn in Seattle. Now having never made the chowder, but only prepped certain components, I built this recipe in my head based off what I saw and tasted every day. You may be thinking, "I have never heard of Seattle Clam Chowder. Only New England and Manhattan chowders." Well let me tell you, that in Seattle, downtown restaurants live and die by their chowder. This is a recreation of one of the best I have tried and or made. Oh, one other thing. This recipe is a scaled down version of my recipe from back when I was the Sous Chef at a hotel. Sometimes scaling down a huge bulk recipe doesn't convert just right, so you may need to adjust some seasoning to your own taste, and check out any restaurant supply places that are open to the public if you have trouble finding the clam base. Good Luck and enjoy. New edit. reduced salt and white pepper. Edit again. So I finally got around to making this in my home kitchen. It turned out great. You can find the clam base online. I think I bought a tub of it from Amazon. Use Minor's brand. This second edit is to scale it back to a more reasonable level. Who really needs almost 3 gallons of chowder? In the end I think you'll find that the trouble to get a hold of the clam base and to track down that much clam juice and canned clams will pay off in the end. You'll have a great chowder that you can sub out the clams, clam base and juice and make a chicken corn chowder. Or whatever you feel like.

Provided by ROV Chef

Categories Chowders

Time 1h10m

Yield 21 8oz bowls

Number Of Ingredients 14

Ingredients

1 leek, chopped and rinsed
1/2 cup celery, chopped and rinsed
1 1/2 lbs red potatoes, diced
1 quart clam juice
8 (10 ounce) cans baby clams (with the juice)
2 ounces clam base
1 teaspoon kosher salt
8 ounces blond roux (by weight)
1 quart heavy cream
1/2 ounce dried thyme
1/2 lb bacon (peppered is nice)
1/2 cup red onion, diced
1 teaspoon kosher salt
1/2 teaspoon white pepper

Steps:

Dice up bacon into small pieces and render in a large stock pot over med-low heat.
Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
Add the heavy cream and bring to a gentle boil.
When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.
When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.
I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.

Nutrition Facts : Calories 341.8, Fat 22.9, SaturatedFat 12.2, Cholesterol 108, Sodium 508.6, Carbohydrate 16, Fiber 1.2, Sugar 2.3, Protein 17.7

SEATTLE SEAFOOD CHOWDER

Seattle Seafood Chowder image

I found a basic recipe for a seafood chowder in one of my Seattle cookbooks. I have since added ingredients and changed amounts through the years. This recipe is the total of my experimentation. The flexibility of the recipe is great. You may use 1 lb of any assorted shellfish that is in season, to replace the shrimp and scallops. Or sub another pound of white fish or salmon if you choose. It is so versatile. It makes a nice big pot of a winter hardy chowder. It freezes well, for quick dinners another night. (if freezing do not add potatoes until you reheat the soup) It is best when you garnish the soup with oyster crackers or croutons. A wonderful meal on a cold Minnesota winters night!

Provided by Expat in Holland

Categories Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

8 slices bacon
1 1/2 cups onions, chopped
4 carrots, scrapped and diced
2 celery ribs, diced
1/2 cup red bell pepper, diced
3 tablespoons butter
3 tablespoons flour
1 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon cayenne
1 cup canned clams, chopped with juice
1 cup clam juice or 1 cup fish stock
1 cup white wine
1 cup water
2 cups heavy cream
1 large potato, peeled and cube small
1 1/2 lbs white fish fillets, cut into pieces
1/2 lb shrimp, peeled and deveined
1/2 lb scallops, cut in half
3 tablespoons parsley

Steps:

In a large pot over medium heat, cook bacon until crisp. Remove bacon and crumble. Set bacon aside. Pour off all bacon fat in pot. Place pot back on stove.
In pot, melt butter and add onion, carrots, celery and bell pepper. Sauté vegetables until soften.
Sprinkle flour over top of vegetable and stir to combine well. Simmer mixture over low heat for 3 minutes.
Add paprika, thyme and cayenne. Cook another minute.
Add clams with juice, clam juice, wine, water and cream. Bring to a boil. Stir frequently.
Add cubed potatoes and simmer soup for 15 minutes, uncovered.
Stir in fish, shrimp and scallops. Over low heat simmer mixture for 8 minutes.
Stir in parsley and bacon. Add salt and pepper to taste. Simmer a minute or two.
Serve.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

DUKE'S CLAM CHOWDER

Duke's Clam Chowder image

This is a good clam chowder, from Duke's Restaurants in Seattle, Wa. They are famous for their clam chowder.

Provided by lazyme

Categories Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

4 slices bacon, diced
1 medium onion, diced
3 stalks celery, diced
1/4 lb new potato, blanched and diced
4 cups heavy cream
1 1/2 cups clams, chopped
1/3 cup flour
1/2 cup half-and-half
3 ounces butter
2 ounces clam base
1 1/4 cups clam juice
1 pinch garlic, chopped
1 pinch white pepper
1 pinch black pepper
1 pinch cayenne, to taste
1 teaspoon marjoram
2 teaspoons fresh basil, chopped
1 teaspoon italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cup fresh parsley, chopped

Steps:

Cook bacon until transparent.
Add butter, onions, celery and all the seasoning except dill and parsley.
Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
Add all dairy products, clam nectar and base. Heat just under boiling point.
Steam potatoes and cool.
Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.

IVAR'S CLAM CHOWDER

Ivar's Clam Chowder image

I've had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you're really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It's been a good year since I made this last.

Provided by LisaA

Categories Chowders

Time 40m

Yield 1 pot

Number Of Ingredients 10

Ingredients

2 (6 1/2 ounce) cans minced clams
1 cup finely chopped onion
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter or 3/4 cup margarine
3/4 cup flour
4 cups half-and-half, warmed
1 teaspoon salt, to taste
1 dash pepper
1/2 teaspoon sugar

Steps:

In a medium saucepan, drain the juice from the clams; set the clams aside.
Combine clam juice with the onions, celery and potatoes.
Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
In a large saucepan, melt the butter.
Add flour and stir in to the butter.
Slowly whisk in the warm half-and-half.
Cook and whisk until smooth and thick, about 5 minutes.
If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
Stir well and adjust the seasonings if necessary.

Nutrition Facts : Calories 3662.9, Fat 256.8, SaturatedFat 158.2, Cholesterol 908.4, Sodium 4457.6, Carbohydrate 207.5, Fiber 13.5, Sugar 15, Protein 137.6

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