Pacific Seafood's Clam Chowder
The Pacific Seafood had the best clam chowder and my wife and I were sad to see it close. Searching the web, I found a newspaper article that had their clam chowder recipe printed in 1992. Though I haven't made it yet, I certainly am looking forward to making it.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄4cup butter
- 1
- 1⁄2
- 1⁄2
- 1⁄2
- 1teaspoon italian seasoning
- 1teaspoon thyme
- 1teaspoon oregano
- 1
- 3 1⁄4cups canned clam juice
- 1 1⁄2cups canned clams
- 1quart diced potato
- 1⁄4cup white wine
- 2 1⁄2quarts light cream (half and half)
- salt and pepper, to taste
Advertisement
DIRECTIONS
- Melt the butter in a large, heavy casserole. Add the bacon and saute until crisp. Add the leek, onion and celery and saute until soft and barely golden.
- Stir in the seasonings, clam juice, clams, potatoes and white wine. Cook gently until the potatoes are tender.
- Add the light cream, salt and pepper. Thicken with equal parts flour and butter that have been mixed together.
- [Joan's note: Marranate tells me the chefs create a roux with the butter and flour. Without testing this recipe, I'm not sure how much roux you'll need, so you may as well make a lot. (It keeps well in the freezer, and you can use it to thicken other sauces and soups.).
- In a heavy-bottomed saucepan over very low heat, melt 1 stick of butter. Sprinkle 1/2 cup flour over the butter while whisking the mixture. Cook, whisking continuously, until the mixture is smooth and a pale golden color.
- Add 3/4 of the roux to the soup and continue to cook until the soup thickens. Add the remaining roux if you need it, cooking the soup a bit after the final addition.
Advertisement