Halloween Clam Chowder - A Wonderful Memory!

When our daughter was young, this was our go-to Halloween dinner. Our community, Queen Anne Hill in Seattle, had a wonderful trick-or-treat event in our shopping area which was well-attended by local families.

After that, my parents would join us for a clam chowder dinner. This is one of my very favorite Halloween memories!

In my former life as an event producer, I put on an annual "Clam Chowder Cook-Off" at Seattle's iconic Pike Place Market. I fell in love with this recipe and have been sharing it ever since.  

Enjoy!

Charlestown’s Famous Clam Chowder

Serves 8

2 oz. of bacon, diced                             10 oz. of celery, diced

10 oz. of onion, diced                            2 oz. of unsalted butter

½ cup of flour                                        3 cups of heavy cream

1 cup whole milk                                    20 oz. of canned chopped clams

Thyme and white pepper to taste       2 oz. of clam base*

10 oz. red potatoes, diced ½ inch

DIRECTIONS: 

1. Cover potatoes with water and cook until tender. 

2. In separate sauce pan, heat cream and milk to 170 degrees.

3. In a fry pan, saute bacon until cooked through.

4.   In a pot large enough to hold all the ingredients, melt the butter.

5.    In the same pot, sauté onions, and celery until translucent. Then, add bacon and flour and mix thoroughly.

6.   Add chopped clams (including juices), and continue to mix.

7.    When the cream and milk have reached 170 degrees, add it to the clam mixture.

8.   Finally, add clam base and the potatoes. The chowder mixture should be heated to 160 degrees, and held between 140 – 150 degrees.

Holding chowder:  The milk and cream can easily burn or become scorched if heated over direct flame or high heat. Therefore, it is important to continuously stir these ingredients when heating, and also after the chowder is mixed together.

*The secret to this chowder is the clam base. It is a dry bouillon made from reduced clam nectar.