Best 4 Seattles Best Clam Chowder Recipes

SEATTLE'S BEST CLAM CHOWDER

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.

MY BEST CLAM CHOWDER

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.

SEATTLE SEAFOOD CHOWDER

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

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.