clam chowder...
Monday, October 10, 2011 
I love clam chowder. I don't, however, like clam chowder from a can or a powder mix. I mean...I'll eat it, but I don't like it. So, with the weather turning a bit colder this last week Stacey and I decided to try and make homemade clam chowder. Most of our Sunday cooking experiences go pretty well, but none have gone this well.
This clam chowder is amazing. AMAZING!
We started by looking for a recipe for Ivar's clam chowder. We went to Ivar's twice while we were in Seattle last year. The clam chowder was...well...amazing. I know that recipes online claiming to be like the restaurant usually are not. But we thought we'd give it a shot. So all over the internet is this recipe that claims to have been printed in a Seattle newspaper by the restaurant a long time ago. Thank heavens for the internet to preserve and share these things!
Anyway, the truth is...I don't remember exactly what the chowder at Ivar's tastes like from a year ago...that would be one impressive palette if I did. But I do remember liking it. And I REALLY like this recipe. It's super mellow but very flavorful. And way easier than I thought it would be! The hardest part is waiting to see if your roux will thicken up the half-and-half...every time I make a roux I get nervous it won't thicken up. I'm not sure were to score this recipe because it's all over and we used multiple sites. So how about here and here.
Clam Chowder
2 (6 1/2 ounce) cans minced clams
1 cup finely chopped onions
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter (not margarine)
3/4 cup flour
4 cups warmed half-and-half
1 teaspoon salt, to taste
1 dash pepper, to taste
1/4 to 1/2 teaspoon sugar
Drain juice from the clams into a medium saucepan. Set the clams aside for later. To the clam juice add the onions, celery, and potatoes. Add enough water to barely cover and simmer covered over medium heat until the potatoes are tender, about 20 minutes. Meanwhile, in a large sauce melt the butter over medium heat. When melted, stir in the flour and cook until it becomes a roux. Slowly whisk in the warmed half-and-half. Cook and whisk until smooth and thick, about 5 minutes (you can do it!). (If you want a thinner chowder, add 1/2 to 3/4 cup water, chicken broth or clam broth...but who really wants a thinner chowder?..come on). Add the vegetables with their liquid to the half-and-half mixture. Add clams, salt, pepper, and sugar. Stir well, and adjust seasonings to taste. (40 mins, says it serves 6...but it seems like more than that).
Enjoy! I'm serious...you are going to enjoy!
Reader Comments (2)
That looks so yummy! I'll have to try it now that I'm considered a "domestic house wife", lol!
yummmmm. We've been having soup every Sunday, it looks like we will have to make this one next.