Seattle Style Clam Chowder
Executive Chef Geoff Caliger and Chef Gabrielle Vasquez of Centro show us the tips and tricks to making a creamy and dreamy Seattle-Style Clam Chowder. Watch the video to follow along and don’t forget to upload a picture and tag @NevadaMilk and @CentroRenoSouth when you try it out for yourself!
Seattle Style Clam Chowder
Equipment
- 1 4qt. or larger sauce pot
- wooden spoon or rubber spatula
Ingredients
- 4 cups heavy cream
- 2 cups water
- 2 cups medium diced skinned russet potatoes
- 1 cup medium diced celery root
- 1 cup small diced celery
- 1 cup small diced onion
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp fresh thyme leaves chopped
- 2 fresh large bay leaves
- 1 tsp Tabasco (optional)
- 1/2 cup butter
- 1 lbs fresh clam meat
- 1/2 lbs smoked salmon
Instructions
- In a pot, sauté celery, onion, and garlic in butter on medium heat until onions are translucent. Add the salt, pepper, thyme, bay leaf, smoked salmon and clam meat to this mixture. Sauté for another 3-5 minutes or until all the ingredients are hot. Remove from the pot and set it aside.
- In the same pot, add potatoes, celery root, water and heavy cream. Bring ingredients to a simmer and cook for 10 minutes or until the diced roots are tender. Once tender, purée all ingredients, while hot.
- Pour the hot purée mixture back into the pot, add the rest of the ingredients that were first sautéed, mix it together well. Taste! Add Tabasco at this time if you want to give it a little kick! If you’re not looking for heat, a little fresh lemon zest and juice will go a long way!
Notes
Recipe courtesy of Executive Chef, Geoff Caliger of Centro.