A rainy day favorite or a game day treat, this chowder is good almost any time of the year!
ingredients
ingredients
method
step-by-step directions

Seattle Clam Chowder

  • 3/4 cup Butter
  • 1 Yellow Onion (minced)
  • 2 ribs Celery (minced)
  • 2 White Potatoes (scrubbed; peeled; finely diced)
  • 12 ounces Cooked Canned Minced Clams (juice reserved)
  • 1/2 cup Flour
  • 2 cups Cream
  • 2 cups Milk
  • Freshly Ground Pepper
  • Sourdough Boule (hollowed out and toasted)
step-by-step directions
  • In a Dutch oven over medium heat, add the Butter. Once it has foamed and subsided, add the Onion, Celery, and Potatoes and a pinch of Salt. Cook until the Onions have softened. Add the Clams.
  • Add the Flour and cook until the Flour resembles wet sand. Whisk in the Cream and Milk and bring to a simmer. Add the Clam Juice and simmer soup for 15 minutes to allow flavors to come together. Taste and season with Salt and Freshly Ground Pepper to taste.
  • Serve in the Sourdough Bowl.
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