Best 3 North Pacific Chowder Recipes
Savor the delightful flavors of the North Pacific with our carefully curated collection of chowder recipes. Embark on a culinary journey as we explore the rich depths of this iconic dish, showcasing variations that cater to diverse tastes and preferences. From the classic clam chowder, bursting with the briny essence of the sea, to the creamy and comforting seafood chowder, brimming with a medley of ocean's bounty, each recipe promises a unique taste experience. Vegetarian and vegan enthusiasts will find solace in our hearty vegetable chowder, brimming with fresh, seasonal produce. And for those seeking a smoky, robust twist, our smoked salmon chowder tantalizes the taste buds with its distinct and alluring flavor profile.
**Classic Clam Chowder:** Dive into the epitome of chowder experience with our classic clam chowder recipe. This New England-style chowder features tender clams enveloped in a luscious broth, enriched with potatoes, celery, onions, and brimming with savory herbs.
**Creamy Seafood Chowder:** Elevate your seafood indulgence with our creamy seafood chowder. A harmonious blend of shrimp, crab, and fish mingles in a velvety broth, adorned with tender vegetables and a touch of white wine for an extra layer of depth.
**Hearty Vegetable Chowder:** Embrace the goodness of nature with our vibrant vegetable chowder. This meatless marvel showcases an array of crisp vegetables, simmered in a flavorful broth, and finished with a creamy touch for a satisfying and nutritious meal.
**Smoked Salmon Chowder:** Experience the captivating allure of our smoked salmon chowder. Flaky smoked salmon lends its distinctive smokiness to a creamy broth, harmonizing with tender potatoes, leeks, and a hint of dill for a captivating taste sensation.
Let your taste buds embark on an extraordinary culinary voyage as you explore these delectable chowder recipes, each offering a distinct symphony of flavors to satisfy every palate.
PACIFIC NORTHWEST RAZOR CLAM CHOWDER
I'm lucky to live in a part of the country that has an abundance of amazing seafood. One of the things specific to the Pacific Northwest are razor clams. I created this chowder recipe last December and it tastes amazing! I hope you enjoy it as much as we have! One thing that I had to adapt when posting the recipe to this site is...
Provided by Laurrie Piland
Categories Chowders
Time 1h
Number Of Ingredients 18
Steps:
- 1. In large saucepan, add clams with juice, milk, cream cheese, butter, heavy cream (if using), thyme, parsley, Tabasco and red pepper flakes. Heat gently over low heat.
- 2. In a skillet, render the bacon until it's not quite crisp. Add in potatoes, celery, shallot and garlic...fry until potatoes are just about tender. Add to milk-clam mixture.
- 3. Heat SLOWLY over LOW heat until potatoes are tender. Add in instant potato flakes, a tablespoon at a time, until the chowder is the thickness you would like it to be. Add salt and pepper to taste. Garnish with chopped chives.
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
PACIFIC NORTHWEST CLAM CHOWDER
Although creamy clam chowder is usually associated with the New England region of our country, my ancestors might differ on the subject! As settlers in the northwest "Territory of Washington," they cooked with an abundance of salmon, oysters, crabs and clams from the cold waters of the Pacific. Having grown up in Oregon, I...
Provided by Cindy DeVore
Categories Seafood
Time 1h
Number Of Ingredients 14
Steps:
- 1. Wrap a loaf of sourdough bread in foil and place it in the oven. Warm at 200 degrees while you prepare and cook your chowder.
- 2. Chop up your small red-skinned potatoes. (Tip: the first part of cooking this chowder happens fast, and it's easy to scald, so it's important to have all ingredients measured and ready to add to the saucepan as you're cooking.)
- 3. Chop up your shallot. Open and drain cans of clams, reserving 1 cup of clam juice to set aside.
- 4. In a large saucepan, heat oil and add chopped shallot. Cook shallot on low to medium heat for 2 to 3 minutes, stirring constantly. Add wine, continue stirring, and cook 1 minute. Slowly whisk in flour, a little at a time, stirring constantly, and cook about 30 seconds.
- 5. Gradually stir in half & half and chicken broth. As mixture begins to simmer, add the reserved clam juice (8 oz).
- 6. Add potatoes. Cover and simmer on very low heat for 20 to 25 minutes. Check simmer and stir occasionally to prevent scalding. (Check potatoes by piercing with a fork to ensure they are done.)
- 7. When potatoes are tender, add clams, Old Bay seasoning, salt and pepper. Again bring to a light simmer, and turn off heat.
- 8. Remove bread from oven and slice to serve with chowder.
- 9. Ladle clam chowder into bowls, and top with chopped parsley if desired. Serve with slices of warm crusty bread and butter.
Tips:
- Use fresh seafood. The fresher the seafood, the better the chowder will taste. If you can, try to buy seafood that was caught the same day you plan to make the chowder.
- Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Use a good quality clam juice. Clam juice is a key ingredient in chowder, so it's important to use a good quality juice. Look for a clam juice that is made from fresh clams and that has a rich, briny flavor.
- Add vegetables to your liking. Chowder is a versatile dish that can be made with a variety of vegetables. Some common vegetables that are added to chowder include potatoes, carrots, celery, and onions.
- Season the chowder to taste. Chowder should be seasoned to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
Conclusion:
North Pacific chowder is a delicious and hearty soup that is perfect for a cold day. It is made with fresh seafood, vegetables, and a creamy broth. There are many different ways to make chowder, so you can easily customize it to your own liking. With a little planning and effort, you can make a delicious chowder that your family and friends will love.
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