Pacific Seafoods Clam Chowder Recipes

PACIFIC SEAFOOD'S CLAM CHOWDER

Pacific Seafood's Clam Chowder image

The Pacific Seafood had the best clam chowder and my wife and I were sad to see it close. Searching the web, I found a newspaper article that had their clam chowder recipe printed in 1992. Though I haven't made it yet, I certainly am looking forward to making it.

Provided by Stan Y.

Categories For Large Groups

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup butter
1 slice bacon, diced
1/2 cup white part leek, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon italian seasoning
1 teaspoon thyme
1 teaspoon oregano
1 bay leaf
3 1/4 cups canned clam juice
1 1/2 cups canned clams
1 quart diced potato
1/4 cup white wine
2 1/2 quarts light cream (half and half)
salt and pepper, to taste
flour
butter

Steps:

Melt the butter in a large, heavy casserole. Add the bacon and saute until crisp. Add the leek, onion and celery and saute until soft and barely golden.
Stir in the seasonings, clam juice, clams, potatoes and white wine. Cook gently until the potatoes are tender.
Add the light cream, salt and pepper. Thicken with equal parts flour and butter that have been mixed together.
[Joan's note: Marranate tells me the chefs create a roux with the butter and flour. Without testing this recipe, I'm not sure how much roux you'll need, so you may as well make a lot. (It keeps well in the freezer, and you can use it to thicken other sauces and soups.).
In a heavy-bottomed saucepan over very low heat, melt 1 stick of butter. Sprinkle 1/2 cup flour over the butter while whisking the mixture. Cook, whisking continuously, until the mixture is smooth and a pale golden color.
Add 3/4 of the roux to the soup and continue to cook until the soup thickens. Add the remaining roux if you need it, cooking the soup a bit after the final addition.

Nutrition Facts : Calories 325.1, Fat 26.3, SaturatedFat 16.1, Cholesterol 94.1, Sodium 233.9, Carbohydrate 15.4, Fiber 1, Sugar 2, Protein 7.4

SEAFOOD CLAM CHOWDER

Seafood clam chowder image

Make and share this Seafood clam chowder recipe from Food.com.

Provided by Dolittle57

Categories Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 cup sliced mushroom
1 cup butter
1 cup flour
2 cans baby clams, with juice
1 can shrimp, with juice
1 can crab, with juice
1 teaspoon lemon pepper
2 quarts for a lighter chowder skim milk or 2 quarts 2% low-fat milk

Steps:

Saute veggies in butter til soft.
Turn heat to low and add flour, stir until absorbed.
Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
Do not let it boil.
Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.

Nutrition Facts : Calories 790.2, Fat 68.1, SaturatedFat 42.6, Cholesterol 200.7, Sodium 378.1, Carbohydrate 35.1, Fiber 1.8, Sugar 3.1, Protein 12.9

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