Fall is firmly in place and there’s nothing better than a warm meal aboard. Enjoy this delicious and easy clam chowder recipe from our friends at Salish Sea Pilot…

Not sure why, but a few recipes have fallen into my orbit at home and on the boat. When things like burritos, beans, Irish soda bread and a few others appear on the meal plan, Lynne and I know that I will be in the galley with burners on high. It’s just understood. Nothing to discuss.

It’s that way with clam chowder. It’s not that I bring any special cooking wizardry to clams. I don’t. It might be because the recipe is so simple and foolproof that Lynne can be reasonably confident that I won’t wreck it.

Tin-Can Clam Chowder get it’s name because many of its ingredients — except potatoes, onion and garlic — come from a can, including the clams. Of course, if you have a source of fresh clams, feel free to show off and force your guests to pick away at shells. We won’t think less of you. And there are sites where you can learn about preparing fresh clams.

I also tend to throw in vegetables we have lying around, like a pepper or celery or carrot or corn or all of the above. I add them with the potatoes.

Popular options include stirring in two tablespoons of chopped fresh parsley as a last step and serving with crumpled bits of cooked bacon sprinkled on top.

Anyway, the recipe…

Tin-Can Clam Chowder

  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1/2 tsp thyme
  • 3 tbsp white flour
  • 1 cup milk
  • 1 cup cream or evaporated milk
  • 1 cup vegetable broth
  • 2 10-ounce cans of clams; separate clam juice and set aside
  • 2 bay leaves
  • 2 large potatoes, peeled and cubed
  • salt, pepper and hot pepper flakes to taste
  • In a large pot, sauté garlic and onion in butter for three minutes.
  • Stir in thyme.
  • Whisk in flour until lightly browned, about 2-3 minutes.
  • Gradually whisk in clam juice, vegetable broth and cup of milk. Simmer, constantly stirring until thickened.
  • Stir in cubed potatoes.
  • Stir in hot pepper flakes, salt and pepper
  • Bring to a slow boil and simmer until potatoes are cooked, 12-15 minutes.
  • Stir in cup of milk and clams.
  • Bring to a slow boil and remove from heat.

Enjoy!

Note: This post was originally published on SalishSeaPilot.com.

Salish Sea Pilot