seattle clam chowder recipe

Seattle Clam Chowder Recipe: A Taste of the Pacific Northwest

Seattle clam chowder is a creamy, comforting soup, deeply rooted in the culinary traditions of the Pacific Northwest. This version often incorporates Northwest ingredients like smoked salmon, Dungeness crab, or even a touch of local beer, elevating it beyond the classic New England recipe. The defining characteristics are a rich, creamy base, tender clams, and often, a hint of smokiness.

What Makes Seattle Clam Chowder Unique?

While New England clam chowder focuses on simplicity – clams, potatoes, onions, milk or cream – Seattle clam chowder embraces regional ingredients. This leads to variations that showcase the bounty of the area. Common additions include:

• Smoked Salmon: Adds a distinctive smoky flavor and richness.
• Dungeness Crab: Lends sweetness and texture.
• Pacific Clams: Razor clams or other locally sourced clams are preferred.
• Bacon or Pancetta: Provides a savory foundation.
• Local Beer: Some recipes incorporate a splash of local ale for added depth.

The Perfect Seattle Clam Chowder Recipe

Here’s a base recipe that you can adapt to your liking:

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 slices bacon, diced (optional)
• 1/4 cup all-purpose flour
• 4 cups clam juice
• 2 cups peeled and diced potatoes
• 1 cup heavy cream
• 1 pound shucked clams, chopped (reserve the juice)
• 1/2 cup chopped smoked salmon or cooked Dungeness crab (optional)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes. If using bacon, add it now and cook until crispy.
2. Stir in flour and cook for 1 minute. Gradually whisk in clam juice until smooth.
3. Add potatoes and bring to a simmer. Cook until potatoes are tender, about 15-20 minutes.
4. Stir in heavy cream and heat through. Do not boil.
5. Add chopped clams (and reserved clam juice) and smoked salmon or crab (if using). Cook until clams are heated through, about 3-5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve hot.

To understand more about the history of clam chowder, you can refer to this Wikipedia article about clam chowder.

Frequently Asked Questions About Seattle Clam Chowder

1. Can I use canned clams?

Yes, canned clams can be used, although fresh clams are preferred for the best flavor. Drain the canned clams and reserve the juice to add to the chowder.

2. What kind of potatoes are best for clam chowder?

Yukon Gold or red potatoes work well because they hold their shape during cooking and contribute a creamy texture.

3. Can I freeze clam chowder?

Clam chowder doesn’t always freeze well due to the cream content, which can separate. If you do freeze it, consider leaving out the cream until after thawing and reheating.

4. What goes well with clam chowder?

Clam chowder pairs well with crusty bread, oyster crackers, a side salad, or a grilled cheese sandwich.

5. How do I make clam chowder thicker?

You can thicken clam chowder by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering chowder. Alternatively, you can mash some of the cooked potatoes.

Summary

Seattle clam chowder is a delicious and adaptable dish that showcases the best of the Pacific Northwest. By incorporating regional ingredients like smoked salmon and Dungeness crab, you can create a unique and memorable culinary experience. Whether you stick to the basic recipe or experiment with different flavors, Seattle clam chowder is sure to warm you up on a chilly day.