Clam chowda

So after a failed geoduck outing, we opted for the next best thing, on sale razor clam meat fresh from Ballard Market.  Hit the spot and here it is.

Ingredients

one shallot finely chopped

three red potatoes skin on and chopped

celery, about half a cup, chopped

three cloves of garlic, pressed or chopped

two-thirds pound clam meat chopped well

tablespoon butter

two Tbsp flour

one cup chicken stock

half cup heavy cream (don’t be a pussy and use milk)

seasonings – black pepper, celery seed, thyme and dill, little bit of kosher salt

Saute (medium heat) the shallot, celery and garlic in the butter with pepper and salt.  Add potatoes when the onions are translucent.  Add the clams with as much juice as you can get out of them.  Ours were actually quite juicy, but if you happen to get ones that are not you could add about a quarter cup of clam juice.  When the potatoes start getting a little soft push everything to the side of the pan and kind of pool the remaining liquid and whip in the flour.  Add the stock to cover everything and simmer on low heat for about half an hour.  Season to taste with the pepper, thyme, dill and celery seed.  When you are getting ready to serve it, add the cream and keep it over low heat.  You don’t want to be simmering anymore, just heating it.  Serve and enjoy.

Wine-wise, this one is self explanatory –