Recipe: Clam Digger Chowder

Littleneck clams are popular in the Northwest, and for good reason: they're delicious!  This tasty Pacific Northwest-style clam chowder will have you coming back for seconds...and thirds! Fresh clams are always best, but you can use canned if you have to - you would need about two 10-oz cans.

Clam Digger Chowder

Ingredients:

(Photo credit: Wikipedia)

1 tablespoon cooking oil
1 shallot, minced
1/2 cup dry white wine
1/4 cup all purpose flour
1 cup chicken broth
1 cup clam juice
1 pound red potatoes, scrubbed and cut into 1/2 inch chunks
3 to 4 cups freshly steamed clams
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons Old Bay seasoning
2 cups half and half
fresh chopped parsley
warmed sourdough bread

Directions:

• Heat the oil over medium heat in a large soup pot. Once oil is hot, add the shallots and cook 1 minute, stirring constantly. Continue stirring and slowly add the wine and allow to cook for 1 minute. Gradually whisk in the flour and cook for another 30 seconds.
• Now gradually add in the chicken broth. Let the mixture begin to simmer and then add the clam juice. 
• Add the potatoes to the pot, put a lid on it and allow to simmer slowly on low heat for 15 minutes; stirring occasionally. 
• Add the clams, salt, pepper, and Old Bay seasoning. Bring mixture to a simmer, then remove from heat and add the half and half, stirring, then cover saucepan and let sit for 5 minutes.
• Put clam chowder into serving bowls, sprinkle with parsley and serve with warmed sourdough bread.