Craving a warm, comforting bowl of deliciousness that transports you straight to the bustling Pike Place Market in Seattle? Look no further! This creamy, dreamy Pike Place Clam Chowder recipe is easier to make than you think, delivering authentic flavors without the need for a trip to the Pacific Northwest. Get ready to experience the best of homemade cooking with this quick dinner idea, perfect for a cozy night in or a casual get-together.
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, making it perfect for even the busiest weeknights.
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups clam juice (low sodium preferred)
- 4 cups potatoes, peeled and diced (Yukon Gold or russet work best)
- 2 cups heavy cream
- 1 (10-ounce) can diced tomatoes, undrained
- 2 (6.5-ounce) cans chopped clams, undrained
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Oyster crackers (optional, for serving)
Instructions: Let's Get Cooking!
This easy recipe is broken down into manageable steps, guiding you every step of the way.
Step 1: Building the Flavor Base
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the bacon fat in the pot. Add the onion and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 2: Adding the Liquid and Potatoes
Pour in the clam juice and add the diced potatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
Step 3: The Creamy Magic
In a small bowl, whisk together the flour and a little bit of the hot clam juice until smooth. Pour this mixture into the pot, stirring constantly. Stir in the heavy cream, diced tomatoes, and clams. Season with thyme, salt, and pepper.
Step 4: Simmering to Perfection
Simmer the chowder for another 5-7 minutes, or until the chowder has thickened slightly and the flavors have melded. Stir occasionally to prevent sticking.
Step 5: Serving and Enjoying
Stir in the crispy bacon and garnish with fresh parsley. Serve hot with oyster crackers, if desired. Enjoy your delicious homemade clam chowder!
Cooking Tips for Chowder Champions
- For a richer flavor, use bacon fat instead of oil or butter.
- Don't overcook the potatoes; they should be tender but not mushy.
- If you prefer a thinner chowder, reduce the amount of flour.
- Feel free to experiment with different herbs and spices, such as bay leaves or paprika.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations: Making it Your Own
- Spicy Clam Chowder: Add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Seafood Chowder: Include other types of seafood, such as shrimp or scallops.
- Vegetarian Chowder: Omit the bacon and clams and substitute vegetable broth for the clam juice. Add your favorite vegetables like corn or carrots.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 25-30g
- Protein: Approximately 10-12g
- Carbohydrates: Approximately 15-20g
This healthy meal is a delicious and satisfying way to enjoy the flavors of the Pacific Northwest from the comfort of your own home. Enjoy your culinary adventure!