Pike Place Chowder is a classic Seattle dish. It's a rich, creamy soup made with clams, potatoes, and other seasonal vegetables. The chowder is served with a crusty baguette or crackers. It's a comforting dish that's perfect for a cool evening or a rainy day. Whether you're looking for an easy weeknight dinner or an impressive meal to serve to guests, the Pike Place Chowder recipe is sure to please.
The key to making a great chowder is to use fresh, high-quality ingredients. Start by choosing fresh clams and other seafood, and make sure to clean them properly. The potatoes and vegetables should also be as fresh as possible. Use a good-quality clam broth for the soup base, and choose a butter with a high fat content for the roux.
Ingredients
- 2 pounds small clams (such as steamers or littlenecks)
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and diced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups clam broth
- 1 cup half-and-half
- 1/4 cup fresh parsley, chopped
Instructions
- Soak the clams in cold water for at least 30 minutes. This will help remove any sand or dirt. Drain the clams and discard any that are open and do not close when tapped.
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.
- Add the potatoes and season with the salt, thyme, oregano, and pepper. Cook, stirring occasionally, until the potatoes are tender, 8 to 10 minutes.
- Add the butter to the pot and melt over medium heat. Add the flour and stir to combine. Cook, stirring constantly, for 2 minutes.
- Add the clam broth and stir to combine. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
- Add the clams and cook for 5 minutes, until the clams are cooked through. Stir in the half-and-half and parsley.
- Serve the chowder with crusty bread or crackers. Enjoy!
Frequently Asked Questions
Are clams necessary for Pike Place Chowder?
Yes, clams are essential for Pike Place Chowder. Clams add a unique flavor and texture to the soup that can't be replicated with any other ingredient.
Can I use other types of seafood in Pike Place Chowder?
Yes, you can use other types of seafood in the chowder. Feel free to experiment with different types of fish, shrimp, or crab.
Can I make Pike Place Chowder ahead of time?
Yes, you can make the chowder up to 2 days ahead of time. Let the chowder cool completely before storing it in the refrigerator.
Can I freeze Pike Place Chowder?
Yes, you can freeze Pike Place Chowder. Let the chowder cool completely before transferring it to an airtight container or freezer bag. The chowder will keep in the freezer for up to 3 months.
Does Pike Place Chowder have to be served with bread?
No, you can serve the chowder with any type of bread or cracker you like. It's also delicious on its own.
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