Pacific Northwest Clam Chowder

Born along the misty coasts of the Pacific Northwest, this chowder celebrates local clams in a silky cream broth. Bacon, tender potatoes, and a light thyme-scented base give it the hearty comfort the region is known for.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 2 cups clams, chopped with juiceSeafood
• 4 oz baconMeat
• 1 cup onion and celeryProduce
• 1 1/2 lb potatoesProduce
• 3 cups total milk and creamDairy
• for light roux butter and flourDairy
• 1/2 tsp thymeSpices
• to taste salt and pepperSpices
• for serving oyster crackersPantry

Instructions

1. 1Render bacon; cook aromatics.
2. 2Add potatoes and clam juice; simmer tender.
3. 3Add dairy and clams; thicken lightly.
4. 4Serve with crackers—coastal NW diner style.