Warm up with our homemade clam chowder recipe!
Clam chowder is serious business around here. You can get some of the best Northwest chowder from Salty’s at Redondo*, Anthony’s HomePort, Wally’s Chowder House, and Duke’s Chowder House. It was too difficult to pick a favorite recipe (but maybe you can!), so we are presenting our own, Seattle Southside Chowder for this month's recipe of the month.
TOTAL PREP TIME: 30 minutes
- 4 slices bacon, cut into 1/2 " pieces
- 2 tbsp. butter
- 1 white onion, chopped
- 2 stalks celery, chopped
- 1 tsp. minced garlic
- 1 tsp. Italian seasonings
- ¼ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp dill
- 1/4 c. all-purpose flour
- 2 russet potatoes
- 1 8-oz. bottle clam juice
- 1 c. half-and-half
- 1 c. vegetable broth
- 3 sprigs thyme
- 13 oz. chopped clams
- 3 tbsp. finely chopped chives
- In a large pan over medium heat, cook bacon until crispy. Dry bacon on paper towels but leave bacon fat in pot.
- Add butter to melt, then add onion and celery. Cook until tender, about 5 minutes. Stir in garlic, dill, Italian seasonings, thyme, and flour and cook until the flour turns gold.
- Add clam juice, vegetable broth, and half-and-half, and whisk until combined. Stir in the potatoes and bring mixture to a boil, then reduce heat and simmer until the potatoes are soft.
- Add clams and cook until heated through. Season chowder with salt and pepper to taste. If chowder is too thick, add slightly more half-and-half until desired consistency is reached.
- Sprinkle with bacon and chives and serve.
*Salty's at Redondo is temporarily closed.