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

SERVES: 4

INGREDIENTS

  • 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

DIRECTIONS

  1. In a large pan over medium heat, cook bacon until crispy. Dry bacon on paper towels but leave bacon fat in pot.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle with bacon and chives and serve. 

*Salty's at Redondo is temporarily closed.