Best Easy Pike Place Clam Chowder Recipe
If you are a seafood lover, then Pike Place Clam Chowder is a must-try dish! Originating from the world-famous Pike Place Market in Seattle, this creamy and flavorful chowder is a delight to the taste buds. If you want to recreate the authentic Pike Place experience at home, here is the best easy Pike Place Clam Chowder recipe.
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 2 cups clam juice
– 2 cups whole milk
– 1 cup heavy cream
– 3 cups chopped clams (fresh or canned)
– 2 large russet potatoes, peeled and diced
– 1 bay leaf
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Chopped fresh parsley for garnish
1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
2. Sprinkle the flour over the onion and garlic mixture, stirring continuously until the flour is well incorporated and forms a roux.
3. Slowly pour in the clam juice, stirring constantly to avoid lumps. Then add the milk and heavy cream, stirring until everything is well combined.
4. Add the chopped clams, diced potatoes, bay leaf, and dried thyme to the pot. Stir well and bring the chowder to a gentle simmer.
5. Reduce the heat to low and let the chowder cook for about 20-25 minutes, or until the potatoes are tender and the flavors have melded together.
6. Season with salt and pepper to taste, adjusting the seasoning as needed.
7. Remove the bay leaf from the chowder and discard it.
8. Ladle the Pike Place Clam Chowder into bowls and garnish with chopped fresh parsley.
9. Serve hot with crusty bread or oyster crackers.
Now that you have the recipe, let’s answer some common questions about making Pike Place Clam Chowder:
1. Can I use fresh clams instead of canned clams?
Absolutely! Fresh clams will enhance the flavor of the chowder. Steam the clams until they open, then remove the meat from the shells and chop it. Add the chopped clams to the chowder in place of the canned clams.
2. Can I make this recipe ahead of time?
Yes, you can! Prepare the chowder as instructed and let it cool to room temperature. Store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat it on the stovetop over low heat, stirring occasionally.
3. Can I freeze the chowder?
While it is possible to freeze the chowder, the texture may change slightly upon thawing. The dairy ingredients may separate a bit. It is best to consume the chowder fresh or refrigerate it for a short period.
4. Can I substitute the heavy cream with a lighter alternative?
Yes, you can use half-and-half or whole milk instead of heavy cream for a lighter version of the chowder. However, keep in mind that the cream adds richness and creaminess to the dish.
5. What can I serve with Pike Place Clam Chowder?
Crusty bread, oyster crackers, or even a side salad make great accompaniments to this hearty chowder. They add texture and complement the flavors of the dish.
6. Can I add other seafood to the chowder?
Absolutely! If you want to make it more seafood-rich, you can add shrimp, crab, or even scallops to the chowder.
7. Can I make this recipe vegetarian?
To make a vegetarian version of Pike Place Clam Chowder, you can substitute the clams with chopped mushrooms or tofu. Use vegetable broth instead of clam juice, and omit the heavy cream or use a plant-based alternative.
Now that you have all the information you need, it’s time to get cooking and enjoy this delicious Pike Place Clam Chowder!