Ray's Clam Chowder Recipe
Serves up to 10 as a main course
This creamy clam chowder recipe is adapted from "Ray's Boathouse" cookbook (Documentary Media LLC, 2003). Ray's Boathouse restaurant is an institution here in Seattle - the place everyone went to find the finest and most delicious Pacific Northwest seafood -- at least back when I first moved here in 1990. As the cookbook says on the very first page: Ray's is not so much a fish house as an Phenomenon.
This recipe is a super simple and reliable clam chowder recipe that is oh so Pacific Northwest.
ingredients
1/2 cup butter
1 pound red potatoes - cubes, skin on
1 stalk celery - diced
1/2 white onion - diced
1 carrot - diced
2/3 cup flour
2 cups More Than Gourmet Seafood Stock or clam broth
3 cups heavy cream
2 cups half and half
1/2 teaspoon Papst Worcetershire Sauce
1/4 teaspoon tabasco sauce
1 teaspoon ground Black Tellicherry Peppercorns
1 tablesoon sea salt
1 teaspoon dried thyme
1 bay leaf
14 ouces clams - chopped with juice
garnish
2 tablespoons chives - chopped
instructions
1. Melt butter in a 5-quart stockpot over medium-high heat. Add potatoes, celery, onion and carrot and saute for 5 minutes.
2. Add flour and stir to make a roux.
3. Add stock, cream, half-and-half, worchestershire sauce, tabasco sause, pepper, salt, thyme and bay leaf. Bring to a boil, stirring frequently. Reduce heat and simmer until potatoes are tender - about 15 to 20 minutes.
4. Stir in clams.
5. Garnish with chopped chives and serve.