Clam Chowder Recipe

[Whiterabbit]

2 pound high quality bacon
4 stalk celery
8 large leek
4 large carrot
12 sprigs fresh thyme
half cup butter
40 medium-size Yukon Gold potatoes
24 pounds raw clam meat, or however much meat we decide from the 100-200 clams we hope to dig out of the ground tomorrow.
1 gallon heavy cream
Seawater (clam liquor) and pepper
Parsley for garnish

Assemble in your 6 gallon brew kettle over the turkey frier because its ALOT of chowder!

http://people.duke.edu/~pgh6/tresus-capax2.jpg

Memorial Day is gonna be FUN this year!

[USMC87]

Man that looks like a huge clam!!!!

[Whiterabbit]

Now multiply that by 100 :)

[Whiterabbit]

T-minus 4.5 hours to ship out time.

[Changeling]

Hi Whiterabbit, from the looks of that clam, you must live on the west coast. Is that a "Goey duck clam" (SP)?

I'm on the east coast and make a clam chowder/Gumbo type that is similar but tomato based (AWESOME stuff).

That one clam would make probably my whole recipe, LOL.

[44man]

You guys drive me nuts. Please send me 1000# so I can be in heaven.
I will roll in that mud for a taste.

[bushboy]

Hi Whiterabbit, from the looks of that clam, you must live on the west coast. Is that a "Goey duck clam" (SP)?

I'm on the east coast and make a clam chowder/Gumbo type that is similar but tomato based (AWESOME stuff).

That one clam would make probably my whole recipe, LOL.

Yes that's a geoduck. They are only found in the Puget sound area of Wa state. I don't know how Whiterabbit finds 100 of them on a muddy beach. The comm divers have to get them in 80-100 feet of water if I remember correctly - but I could be wrong [smilie=1:

[Whiterabbit]

We're claming for Gapers and Washingtons. Definitely west coast. The geo's got taken yesterday and last month, it seems. Sadly. I'll get my geoducks next year on opening day, so its OK. Limits are 3 on the geos, so no taking 100's of those!

We got 70 clams yesterday. And picked up (purchased, not dug) 100 oysters to go with it.

Epic day of sea food.

[WRideout]

I have fond memories of seafood at Ivar's restaurant in Seattle, from back when I was stationed at Ft. Lewis, near Tacoma.

Wayne

[Artful]

http://www.tastebook.com/recipes/644411-Ivar-s-Clam-Chowder

Ivar’s Clam Chowder

Straight from the Seattle Times Newspaper

Ingredients



2 (6 1/2 ounce) cans minced clams
1 cup finely chopped onion
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter or margarine
3/4 cup flour
4 cups half-and-half, warmed
1 teaspoon salt, to taste
1 dash pepper
1/2 teaspoon sugar

Save a shopping List (http://www.tastebook.com/recipes/644411-Ivar-s-Clam-Chowder/shopping_list)
Directions



1) In a medium saucepan, drain the juice from the clams; set the clams aside.
2) Combine clam juice with the onions, celery and potatoes.
3) Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
4) In a large saucepan, melt the butter.
5) Add flour and stir in to the butter until light golden roux.
6) Slowly whisk in the warm half-and-half.
7) Cook and whisk until smooth and thick, about 5 minutes.
8) If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
9) Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
10) Stir well and adjust the seasonings if necessary. - suggest serve in sough-dough bowl

Source:Seattle Times

[johnson1942]

i used to go to ivars every weekend at the late hour. this guy could remember everybodys order and never wrote them down. man that was good eating back in the early 60/s. thanks for the memories.