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Seattle, WA.


Northwest Clam Chowder

Northwest Clam Chowder




  • (3) 8 oz bottles of clam juice
  • 1 pound Yukon Gold potatoes, diced 1/2″ cubes
  • 6 strips of thick bacon, diced
  • 3 Tbsp of butter
  • 2 cups Walla Walla sweet onions, chopped
  • 1 ¼ cups celery, chopped w/ leaves
  • ½ cup of parsley, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • ¼ cup flour
  • (6) 6 ½ oz cans chopped clams, drained w/ juice reserved
  • 1 ¼ cup heavy cream
  • Salt, pepper to taste
  • 1 cup green onions, diced
  • *option

  • Add 1/2 cup of shrimp or crab stock if available to deglaze the cooked vegetables and bacon, reduce by 1/2.


1. Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

2. Melt butter in heavy large pot over medium heat. Add bacon, onions, celery, parsley, garlic and bay leaf and sauté until bacon is tender and the vegetables soften, about 6-8 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams,& cream. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt, pepper & hot sauce

Yield: 4 Servings


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