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.
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Alisha Nail
[email protected]I'm not a big fan of clam chowder, but this recipe changed my mind. It's so creamy and flavorful. I will definitely be making this again.
Azazel
[email protected]This chowder is to die for! I love the combination of clams, bacon, and corn. It's the perfect soup for a cold winter day.
SajjadG SajjadG
[email protected]I made this chowder for a party and it was a huge hit! Everyone loved it. I especially liked the addition of the fresh herbs. It gave the chowder a nice bright flavor.
Sherali Baz
[email protected]This is the best clam chowder I've ever had! It's so creamy and flavorful. I will definitely be making this again.
Ashar Bahadur
[email protected]This chowder is amazing! I followed the recipe exactly and it turned out perfectly. I highly recommend this recipe. It's a keeper!
Shabbarash Khan
[email protected]I love this clam chowder! It's so easy to make and it's always a hit with my family. I especially like the addition of the corn and potatoes. It gives the chowder a nice chunky texture.
Yitayal Astemare
[email protected]This clam chowder is delicious! It's creamy and flavorful, with a nice hint of smokiness from the bacon. I will definitely be making this again.
Memo Eles
[email protected]I've made this chowder several times and it's always a crowd-pleaser. It's the perfect soup for a special occasion or a casual weeknight meal.
Nasir Karim
[email protected]This is my new favorite clam chowder recipe. It's so easy to make and it always turns out delicious. I love that I can use fresh or canned clams. It's also a great way to use up leftover vegetables.
Farhan Mehwish
[email protected]I made this chowder for a potluck and it was a hit! Everyone loved it. I especially liked the addition of the corn and bacon. It gave the chowder a nice smoky flavor.
Mbigiti Moses
[email protected]This clam chowder is the perfect comfort food for a cold winter day. It's creamy, flavorful, and packed with clams. I followed the recipe exactly and it turned out perfectly. I highly recommend this recipe!