winter recipe

[BearBio]

Wintertime is coming as the Starks would say! One of the staple meals in the PNW is clam chowder. Those of you in the PNW probably remember the fantastic clam chowder at Jake’s Seafood in Portland. I use the past tense because, like many others, I no longer feel safe in Portland due to many political and social factors. This is my take on Jake’s Clam Chowder (BTW: It’s not in the official Jake’s Seafood Cookbook).

Wenatchee Clam Chowder

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Ingredients:

1 pound bacon

2 cans each of chopped/minced clams, whole baby clams, clam juice.

½ cup sweet onion, finely diced

½ cup celery, finely diced

½ cup grated carrots

1 pound of frozen clams, in the shell

1 bag of diced hash-brown potatoes

1-1 ½ quarts heavy cream

Recipe:

Fry bacon until almost crisp. Dice crumble and set aside. Sauté onion and celery until soft in the bacon grease. Add chopped clams, baby clams and clam juice. Simmer. Slowly add cream. Microwave the frozen clams and discard any that do not open. When it resumes simmering, add potatoes, remaining clams, & carrots, and simmer until potatoes are done. Season with Mrs. Dash’s Seasoning (I prefer the Original Blend but that’s up to you).

Ladle into bowl, garnish with clam shells from the frozen clams and parsley. Serve with oyster crackers and cheese biscuits or hot sourdough bread.

Modifications:

Delete anything you don’t like; use ½ & ½ instead of cream; thicken with flour, etc.

 

[sggoat]

Wintertime is coming as the Starks would say! One of the staple meals in the PNW is clam chowder. Those of you in the PNW probably remember the fantastic clam chowder at Jake’s Seafood in Portland. I use the past tense because, like many others, I no longer feel safe in Portland due to many political and social factors. This is my take on Jake’s Clam Chowder (BTW: It’s not in the official Jake’s Seafood Cookbook).

Wenatchee Clam Chowder

​

Ingredients:

1 pound bacon

2 cans each of chopped/minced clams, whole baby clams, clam juice.

½ cup sweet onion, finely diced

½ cup celery, finely diced

½ cup grated carrots

1 pound of frozen clams, in the shell

1 bag of diced hash-brown potatoes

1-1 ½ quarts heavy cream

Recipe:

Fry bacon until almost crisp. Dice crumble and set aside. Sauté onion and celery until soft in the bacon grease. Add chopped clams, baby clams and clam juice. Simmer. Slowly add cream. Microwave the frozen clams and discard any that do not open. When it resumes simmering, add potatoes, remaining clams, & carrots, and simmer until potatoes are done. Season with Mrs. Dash’s Seasoning (I prefer the Original Blend but that’s up to you).

Ladle into bowl, garnish with clam shells from the frozen clams and parsley. Serve with oyster crackers and cheese biscuits or hot sourdough bread.

Modifications:

Delete anything you don’t like; use ½ & ½ instead of cream; thicken with flour, etc.

This sounds great! will try it--
As a mod--after the bacon--saute' ~2 red bell peppers(chopped fine), 'til they get barely tender, then add the celery, 'til it gets close to tender, then the onions(you can push this to the point that the onions start to caramelize--(but it might be taking it too far)This is the Cajun Holy Trinity-which typically uses green bells{but some folks have a negative reaction to greens)--and works well w/chowder--I would not microwave the whole clams-that tends to kill them prematurely, and they won''t open like they would if steamed--you could also pop in a 1/2 tblspn of potlatch seasoning in place of Ms dash.
I tend to use two baked idaho or Russet Norkota potatoes-baked at ~350 for an hour, then chopped(skins and all)--toss them in just when you say-(If you are on the trail-just toss the potatoes into the campfire coals for 20-30 mins){don't puncture the skins}--This is a

This is surely comfort food for the winter season in the PSNW--unless you pull in a couple of Sockeyes for the grill--

Thank you for the recipe--