Seattle's Signature Clam Chowder
This delightful clam chowder recipe has been a cherished favorite in my kitchen for over three years. It was generously shared with me by a friend who recalled it originating from an old Seattle newspaper article. The rich and creamy broth perfectly complements the tender clams and vegetables, creating a comforting dish that warms the soul. Just a gentle reminder: double-check your measurements, especially when you're tired. I've had my fair share of culinary mishaps, the worst being when I mistakenly added 1/2 cup of sugar instead of 1/2 teaspoon—let's just say it wasn't my best moment! Whether you're cooking for family or friends, this chowder is sure to impress and evoke the freshness of the Pacific Northwest.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
minced clams
2 (6 1/2 ounce cans, drained)
onion
1 (finely chopped)
celery
1 (finely diced)
potatoes
2 (finely diced)
butter or margarine
3/4 (cup)
flour
3/4 (cup)
half-and-half
4 (cups, warmed)
salt
1 (teaspoon, to taste)
pepper
1 (dash)
sugar
1/2 (teaspoon)
Instructions
1
Begin by draining the juice from the minced clams and setting the clams aside for later use.
2
In a medium saucepan, combine the clam juice, finely chopped onion, diced celery, and diced potatoes.
3
Add enough water to just cover the vegetables and bring to a simmer over medium heat. Cover the saucepan and cook until the potatoes are tender, approximately 20 minutes.
4
While the vegetables are cooking, melt the butter (or margarine) in a large saucepan over medium heat.
5
Once the butter is melted, gradually whisk in the flour to create a roux, stirring continuously for about 2-3 minutes until it’s smooth and bubbling.
6
Slowly pour in the warmed half-and-half while whisking to prevent lumps, and continue to cook for about 5 minutes until the mixture thickens to a creamy consistency.
7
For a thinner chowder, incorporate 1/2 to 3/4 cup of water or additional clam broth to reach your desired consistency.
8
Carefully add the cooked vegetables along with their cooking liquid, the reserved clams, salt, pepper, and sugar to the thickened mixture.
9
Stir everything together gently, allowing the flavors to meld. Taste and adjust the seasonings as desired before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Seattle's Signature Clam Chowder?
It is a rich and creamy chowder recipe originating from an old Seattle newspaper article that features tender clams and vegetables.
Where did this recipe come from?
The recipe was shared by a friend who recalled it originating from an old Seattle newspaper article.
How many cans of clams are needed?
The recipe requires two 6.5-ounce cans of mince d clams.
What shoul d I do with the clam juice?
Drain the juice from the mince d clams and set the clams aside, then use the juice to cook the vegetables.
Whic h vegetables are include d in the recipe?
The in g redients include one fine ly chop p e d onion, one fine ly dic e d celery, and two fine ly dic e d potatoes.
How lon g do the vegetables nee d to cook?
The vegetables shoul d be sim m e r e d for app roxim ate ly 20 min ute s until the potatoes are tender.
How is the rou x for the chowder made?
The rou x is made by meltin g 3/4 cup of butter or mar g arine and grad ual ly whis k in g in 3/4 cup of flou r for 2-3 min ute s.
What dairy prod uc t is use d in the broth?
The recipe call s for fou r cup s of war m e d half-an d-half.
Why shoul d the half-an d-half be war m e d?
War m in g the half-an d-half and whis k in g it slow ly help s prev en t lum p s whil e creatin g a creamy con sis ten cy.
How lon g doe s the cream mix ture tak e to thic k e n?
It tak e s abou t 5 min ute s of cook in g for the mix ture to reac h a creamy con sis ten cy.
How can I mak e a thin ne r chowder?
In cor p orat e 1/2 to 3/4 cup of wate r or ad dition al clam broth to reac h you r desir e d con sis ten cy.
When are the cook e d vegetables ad de d?
Car e ful ly ad d the cook e d vegetables and thei r cook in g liq uid to the thic k e n e d cream mix ture afte r it has sim m e r e d.
What seas on in g s are ad de d at the en d?
Salt, pep p e r, and sug ar are ad de d to the thic k e n e d mix ture alon g with the vegetables and clam s.
How muc h sug ar is in the recipe?
The recipe call s for ex ac t ly 1/2 tea s poo n of sug ar.
What mis tak e did the autho r mak e with sug ar?
The autho r on ce mis tak e n ly ad de d 1/2 cup of sug ar in stea d of 1/2 tea s poo n becau se they wer e tir e d.
What is the recom m en d e d prep aration for the potatoes?
The potatoes shoul d be fin e ly dic e d for this chowder.
What typ e of butter can be use d?
The recipe all ow s for eith e r butter or mar g arine.
How muc h butter is req uir e d?
You nee d 3/4 cup of butter or mar g arine.
How muc h flou r is nee d e d for the recipe?
The recipe use s 3/4 cup of flou r to creat e the rou x.
What is the recom m en d e d am oun t of salt?
On e tea s poo n of salt is recom m en d e d, but it shoul d be ad jus te d to tas te.
How muc h pep p e r shoul d be use d?
The recipe call s for on e das h of pep p e r.
What is the tex t ur e of the clam s?
The clam s ar e des crib e d as tender with in the ric h and creamy broth.
How lon g has this recipe bee n a fav orit e for the autho r?
It has bee n a cher is h e d fav orit e for ov e r thr e e yea r s.
What is the prim ar y char ac ter is tic of the broth?
The broth is des crib e d as ric h, creamy, and com for tin g.
Can the seas on in g s be ad jus te d?
Ye s, you shoul d tas t e and ad jus t the seas on in g s as desir e d befo r e ser v in g.
How is the onio n prep are d?
The onio n shoul d be fin e ly chop p e d.
What hea t set tin g is use d for sim m e r in g vegetables?
The vegetables shoul d be sim m e r e d ov e r med iu m hea t.
What is the fir s t ste p in mak in g the rou x?
The fir s t ste p is meltin g the butter or mar g arine in a lar g e sau ce pan ov e r med iu m hea t.
What fee lin g doe s this dis h ev ok e?
It is des ig n e d to ev ok e the fres h nes s of the Pac if ic Nor th wes t.
Is it im por tan t to dou bl e-chec k mea s ur e m en ts?
Ye s, the autho r ad vis e s dou bl e-chec k in g mea s ur e m en ts, es pec ial ly when tir e d, to av oi d cul in ar y mis h ap s.