Seattles Best Clam Chowder Recipes
SEATTLE'S BEST CLAM CHOWDER
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
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
MY BEST CLAM CHOWDER
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
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 SEAFOOD CHOWDER
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
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.
IVAR'S CLAM CHOWDER
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
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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