Clarkson Family Recipe Book

Clam Chowder, PNW Style – Serves 6-8 

Ingredients:
4 cans of minced clams
4 slices of thick bacon
1 cup finely chopped onion (about 1/2 medium onion)
1 cup finely chopped celery (about 2 stalks)
2 cups diced (with skin on) gold potatoes (about 5 medium)
2 cups of clam stock 
1/2 cup butter
1/2 cup flour
2 cups cream
1 cups whole milk, warmed

Spices:
1 teaspoon salt or more to taste
1 teaspoon ground pepper or more to taste
1 tablespoon Old Bay Seasoning
1 teaspoon oregano
1 teaspoon dill
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon sage
2 bay leaves

Method:
Fry bacon, roughly chop and reserve the bacon grease. In a large stock pot add the onions, celery, salt and pepper and reserved bacon grease. Saute until slightly translucent. Add the potatoes, clams, clam stock and the rest of the spices. Simmer until the potatoes are tender.

Make a roux with the butter and flour, whisk in the cream & milk and cook until thickens. Add the roux to the liquid chowder. Stir well until the chowder is thick and creamy. Add the bacon and take out the bay leaf.