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Seattle, WA.


S.E. Alaskan Red Chowder


  • 8 lb butter clams, scrubbed and rinsed
  • 4 slices bacon, 1/2 inch dice
  • 2 C finely chopped Walla Walla sweet onions
  • 1 C finely diced celery ribs
  • 1/2 C finely diced green bell pepper
  • 3/4 C finely diced carrots
  • 2 T garlic, minced
  • 3 bay leaves
  • 2 t dried oregano
  • 4 sprigs thyme
  • 1 t crushed red pepper flakes
  • 2 lb potatoes, peeled and cut into 1/2 inch cubes
  • 1 C clam juice, or seafood stock
  • few dashes tabasco
  • 3 C peeled, seeded and chopped tomatoes or 1 (28 oz) can of whole tomatoes, chopped with juices
  • salt and fresh ground pepper to taste
  • 1/4 C parsley leaves for garnish
  • cornstarch slurry to thicken


In a large stock pot bring 2 C of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, stir clams with a wooden spoon. Recover and allow clams to cook another 5 minutes, or until clams are opened. Transfer clams to a large bowl and reserve the clam juice by straining through a sieve. You should have approxiametly 6 C of clam broth. If not add enough water to make 6 C. When clam sare cooled remove from shell, chop to desired size. In a large stock pot add bacon over medium high heat and render until golden. Pour off excess fat, with about 4 T remaining. Add onions, celery, bell peppers, and carrots and cook until vegetables are softened, about 10 minutes. Do not color. Add garlic, bay leaves, oregano, thyme and crushed red pepper, and cook an additional 2 minutes. In crease heat to high and add potatoes, reserved clam broth, and chicken or seafood stock. Bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for another 10-15 minutes. Remove the pot from the heat and add the reserved clams, season with salt fresh ground pepper and a few dashes of tabasco sauce.. Add parsley for garnish, serve.

Servings: 8

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