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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Judith Balaia
[email protected]This chowder is the perfect comfort food. It's hearty, filling, and delicious.
nikmat khan
[email protected]I love that this recipe is so versatile. You can easily add or omit ingredients to suit your own taste.
Muhammad Ameer
[email protected]This chowder is so easy to make, and it's always a hit with my family and friends.
Ayomide Ayomide
[email protected]I'm always looking for new clam chowder recipes, and this one is definitely a keeper.
Mehwish Amin
[email protected]This chowder is a great way to use up leftover clams.
Samkelo Mavuso
[email protected]I served this chowder with a side of crusty bread, and it was the perfect meal.
Enamul Hoque
[email protected]I added a little bit of chopped parsley to my chowder, and it gave it a nice fresh flavor.
Birjesh Gupta
[email protected]I'm not a fan of celery, so I omitted it from this recipe. It was still delicious.
Wanda Wallace
[email protected]I love the smoky flavor that the bacon adds to this chowder.
Sandy Fred
[email protected]This chowder is so thick and creamy. It's perfect for dipping bread in.
Kossy Stephanie
[email protected]I'm a vegetarian, so I omitted the clams from this recipe. It was still delicious!
Tanveer Daworaj
[email protected]I made this chowder in my slow cooker, and it turned out perfectly. It's so easy to make this way.
Mahmoud Shypoon
[email protected]I'm allergic to clams, so I substituted shrimp in this recipe. It turned out really well!
Sufyan awan
[email protected]I added a little bit of extra spice to my chowder, and it turned out great. I think it gave the chowder a nice kick.
Rh Hufjthyy
[email protected]I love that this recipe uses fresh clams. It makes the chowder so much more flavorful.
Janzaib Jan
[email protected]This chowder is perfect for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
Sunil Kathayat
[email protected]I'm not a big fan of clam chowder, but this recipe changed my mind. It's so delicious and easy to make.
Ahmed Takek miah
[email protected]I made this chowder for a party last weekend and it was a huge hit! Everyone loved it.
Mira giri
[email protected]This clam chowder is the best I've ever had! It's so creamy and flavorful, and the clams are cooked perfectly. I will definitely be making this again.