An Ode to Clam Chowder
In honor of National Clam Chowder Day on Feb. 25, we want to salute the delicious dish and encourage all our clam-tastic fans to shout louder for chowder! However, we don’t want to start a riot, so we’re shelling out the recipe for our famous Puget Sound Chowder, fresh from our 75th anniversary cookbook.
Ivar’s “Famous” Puget Sound White Clam Chowder
3 thick strips bacon, coarsely chopped
½ cup finely chopped onion (¼-inch dice)
½ cup finely chopped celery (¼-inch dice)
½ cup finely chopped potatoes (¼-inch dice)
1 (6½-ounce) can minced clams, drained, clams and juice reserved
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups half-and-half, warmed
½ teaspoon kosher salt
¼ teaspoon white pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1. Cook the bacon until browned in a medium saucepan over medium-high heat, about 8 minutes. Stir in the onion, celery, and potato, and add the reserved juice from the clams. Add just enough water to cover the vegetables, set the pan over high heat, and bring just to a boil. Reduce the heat, cover, and simmer for about 20 minutes, until the vegetables are fork-tender.
2. Meanwhile, melt the butter over medium heat in a large saucepan (or a saucy large pan). Add the flour and cook, stirring constantly for 2 minutes. Whisking constantly, slowly add the warm half-and-half. Cook, still whisking, for about 3 minutes, until the mixture is smooth and thick. Add the cooked vegetables with their cooking liquid, the clams, salt, and pepper. Ladle the soup into bowls and serve, topped with the parsley. To serve Husky Stadium, multiply the recipe by 20,000.