BEST SEAFOOD IN SEATTLE RECIPES

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SEATTLE SEAFOOD CHOWDER RECIPE - FOOD.COM



Seattle Seafood Chowder Recipe - Food.com image

I found a basic recipe for a seafood chowder in one of my Seattle cookbooks. I have since added ingredients and changed amounts through the years. This recipe is the total of my experimentation. The flexibility of the recipe is great. You may use 1 lb of any assorted shellfish that is in season, to replace the shrimp and scallops. Or sub another pound of white fish or salmon if you choose. It is so versatile. It makes a nice big pot of a winter hardy chowder. It freezes well, for quick dinners another night. (if freezing do not add potatoes until you reheat the soup) It is best when you garnish the soup with oyster crackers or croutons. A wonderful meal on a cold Minnesota winters night!

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 serving(s)

Number Of Ingredients 20

8 slices bacon
1 1/2 cups onions, chopped
4 carrots, scrapped and diced
2 celery ribs, diced
1/2 cup red bell pepper, diced
3 tablespoons butter
3 tablespoons flour
1 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon cayenne
1 cup canned clams, chopped with juice
1 cup clam juice or 1 cup fish stock
1 cup white wine
1 cup water
2 cups heavy cream
1 large potato, peeled and cube small
1 1/2 lbs white fish fillets, cut into pieces
1/2 lb shrimp, peeled and deveined
1/2 lb scallops, cut in half
3 tablespoons parsley

Steps:

  • In a large pot over medium heat, cook bacon until crisp. Remove bacon and crumble. Set bacon aside. Pour off all bacon fat in pot. Place pot back on stove.
  • In pot, melt butter and add onion, carrots, celery and bell pepper. Sauté vegetables until soften.
  • Sprinkle flour over top of vegetable and stir to combine well. Simmer mixture over low heat for 3 minutes.
  • Add paprika, thyme and cayenne. Cook another minute.
  • Add clams with juice, clam juice, wine, water and cream. Bring to a boil. Stir frequently.
  • Add cubed potatoes and simmer soup for 15 minutes, uncovered.
  • Stir in fish, shrimp and scallops. Over low heat simmer mixture for 8 minutes.
  • Stir in parsley and bacon. Add salt and pepper to taste. Simmer a minute or two.
  • Serve.

Nutrition Facts : Calories 829.5, FatContent 51.9, SaturatedFatContent 27, CholesterolContent 324.7, SodiumContent 773.8, CarbohydrateContent 33.3, FiberContent 4, SugarContent 6.7, ProteinContent 50.1

SEATTLE'S BEST CLAM CHOWDER RECIPE - FOOD.COM



Seattle's Best Clam Chowder Recipe - Food.com image

I kinda picked up this recipe when I first started out as a cold pantry cook. I worked at this place called The Brooklyn in Seattle. Now having never made the chowder, but only prepped certain components, I built this recipe in my head based off what I saw and tasted every day. You may be thinking, “I have never heard of Seattle Clam Chowder. Only New England and Manhattan chowders." Well let me tell you, that in Seattle, downtown restaurants live and die by their chowder. This is a recreation of one of the best I have tried and or made. Oh, one other thing. This recipe is a scaled down version of my recipe from back when I was the Sous Chef at a hotel. Sometimes scaling down a huge bulk recipe doesn't convert just right, so you may need to adjust some seasoning to your own taste, and check out any restaurant supply places that are open to the public if you have trouble finding the clam base. Good Luck and enjoy. New edit. reduced salt and white pepper. Edit again. So I finally got around to making this in my home kitchen. It turned out great. You can find the clam base online. I think I bought a tub of it from Amazon. Use Minor's brand. This second edit is to scale it back to a more reasonable level. Who really needs almost 3 gallons of chowder? In the end I think you'll find that the trouble to get a hold of the clam base and to track down that much clam juice and canned clams will pay off in the end. You'll have a great chowder that you can sub out the clams, clam base and juice and make a chicken corn chowder. Or whatever you feel like.

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 21 8oz bowls

Number Of Ingredients 14

1 leek, chopped and rinsed
1/2 cup celery, chopped and rinsed
1 1/2 lbs red potatoes, diced
1 quart clam juice
8 (10 ounce) cans baby clams (with the juice)
2 ounces clam base
1 teaspoon kosher salt
8 ounces blond roux (by weight)
1 quart heavy cream
1/2 ounce dried thyme
1/2 lb bacon (peppered is nice)
1/2 cup red onion, diced
1 teaspoon kosher salt
1/2 teaspoon white pepper

Steps:

  • Dice up bacon into small pieces and render in a large stock pot over med-low heat.
  • Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
  • Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
  • Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
  • Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
  • Add the heavy cream and bring to a gentle boil.
  • When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.
  • When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
  • Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.
  • I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.

Nutrition Facts : Calories 341.8, FatContent 22.9, SaturatedFatContent 12.2, CholesterolContent 108, SodiumContent 508.6, CarbohydrateContent 16, FiberContent 1.2, SugarContent 2.3, ProteinContent 17.7

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