Best 2 Pacific Northwest Clam Chowder Recipes
In the heart of the Pacific Northwest, where the sea meets the shore, lies a culinary treasure that embodies the region's rich bounty of fresh seafood. This treasure is none other than the Pacific Northwest Clam Chowder, a delectable creation that has captured the hearts of food enthusiasts worldwide. As you embark on a culinary voyage to discover the best recipe for this chowder, let us guide you through the diverse culinary landscape of the Pacific Northwest, where the flavors of the sea, the sweetness of creamy broth, and the aroma of herbs and spices converge to create a symphony of taste.
Check out the recipes below so you can choose the best recipe for yourself!
PACIFIC NORTHWEST RAZOR CLAM CHOWDER
I'm lucky to live in a part of the country that has an abundance of amazing seafood. One of the things specific to the Pacific Northwest are razor clams. I created this chowder recipe last December and it tastes amazing! I hope you enjoy it as much as we have! One thing that I had to adapt when posting the recipe to this site is...
Provided by Laurrie Piland
Categories Chowders
Time 1h
Number Of Ingredients 18
Steps:
- 1. In large saucepan, add clams with juice, milk, cream cheese, butter, heavy cream (if using), thyme, parsley, Tabasco and red pepper flakes. Heat gently over low heat.
- 2. In a skillet, render the bacon until it's not quite crisp. Add in potatoes, celery, shallot and garlic...fry until potatoes are just about tender. Add to milk-clam mixture.
- 3. Heat SLOWLY over LOW heat until potatoes are tender. Add in instant potato flakes, a tablespoon at a time, until the chowder is the thickness you would like it to be. Add salt and pepper to taste. Garnish with chopped chives.
PACIFIC NORTHWEST CLAM CHOWDER
Although creamy clam chowder is usually associated with the New England region of our country, my ancestors might differ on the subject! As settlers in the northwest "Territory of Washington," they cooked with an abundance of salmon, oysters, crabs and clams from the cold waters of the Pacific. Having grown up in Oregon, I...
Provided by Cindy DeVore
Categories Seafood
Time 1h
Number Of Ingredients 14
Steps:
- 1. Wrap a loaf of sourdough bread in foil and place it in the oven. Warm at 200 degrees while you prepare and cook your chowder.
- 2. Chop up your small red-skinned potatoes. (Tip: the first part of cooking this chowder happens fast, and it's easy to scald, so it's important to have all ingredients measured and ready to add to the saucepan as you're cooking.)
- 3. Chop up your shallot. Open and drain cans of clams, reserving 1 cup of clam juice to set aside.
- 4. In a large saucepan, heat oil and add chopped shallot. Cook shallot on low to medium heat for 2 to 3 minutes, stirring constantly. Add wine, continue stirring, and cook 1 minute. Slowly whisk in flour, a little at a time, stirring constantly, and cook about 30 seconds.
- 5. Gradually stir in half & half and chicken broth. As mixture begins to simmer, add the reserved clam juice (8 oz).
- 6. Add potatoes. Cover and simmer on very low heat for 20 to 25 minutes. Check simmer and stir occasionally to prevent scalding. (Check potatoes by piercing with a fork to ensure they are done.)
- 7. When potatoes are tender, add clams, Old Bay seasoning, salt and pepper. Again bring to a light simmer, and turn off heat.
- 8. Remove bread from oven and slice to serve with chowder.
- 9. Ladle clam chowder into bowls, and top with chopped parsley if desired. Serve with slices of warm crusty bread and butter.
Tips:
- Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
- Don't overcook the clams. Clams are very delicate and can easily be overcooked. Overcooked clams will be tough and chewy. Cook the clams just until they are opaque and tender.
- Use a good quality clam juice. The clam juice is a key ingredient in clam chowder, so it's important to use a good quality juice. Look for a clam juice that is made from fresh clams and has a clear, briny flavor.
- Add vegetables to your chowder. Vegetables add flavor, texture, and nutrients to clam chowder. Some common vegetables used in clam chowder include potatoes, carrots, celery, and onions.
- Season your chowder to taste. Clam chowder is a versatile dish that can be seasoned to your liking. Some common seasonings used in clam chowder include salt, pepper, garlic, and thyme.
- Serve clam chowder hot. Clam chowder is best served hot, with a side of crusty bread or crackers.
Conclusion:
Clam chowder is a delicious and hearty soup that is perfect for a cold day. With its creamy broth, tender clams, and flavorful vegetables, clam chowder is sure to please everyone at your table. So next time you're looking for a comforting and satisfying meal, give clam chowder a try.
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