The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions


Splash! Summer guide

Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.

Published: Wednesday, January 8, 2014, 12:01 a.m.

La Conner chowder is a standout

  • La Conner Brewing Co.'s scrumptious clam chowder is a standout in the clam chowder world.

    Bob Chamberlin / Los Angeles Times

    La Conner Brewing Co.'s scrumptious clam chowder is a standout in the clam chowder world.

La Conner Brewing shared its recipe for clam chowder.
La Conner Brewing Co.'s clam chowder
2 tablespoons butter
1/2 pound onions (about 1 onion), chopped
4 stalks celery, chopped
1 1/4 teaspoons garlic, minced
1 teaspoon dried thyme
3/4 teaspoon dried dill leaves
3 6.4-ounce cans chopped clams, drained and broth reserved
Up to 2 cups jarred or canned clam broth or juice
1 pound baking potatoes, peeled and chopped
1 1/4 teaspoons Worcestershire, or to taste
5 teaspoons lemon juice, or to taste
1 1/4 teaspoons Tabasco or other vinegar-based hot sauce
2 cups heavy cream
Salt and pepper
In a heavy-bottomed stock pot, melt the butter over medium-high heat. Add the onions and celery, and cook until the onions are translucent, 6 to 8 minutes.
Stir in the garlic, thyme and dill, and cook until aromatic, about 1 minute.
Measure the reserved clam broth, adding additional jarred broth to bring the total volume to 2 1/2 cups. Add the broth to the pot, along with the potatoes; the broth should just cover all of the contents in the pot.
Simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
Stir in the clams, Worcestershire, lemon juice, hot sauce and heavy cream. Gently simmer for 5 minutes to marry the flavors. Taste and season with 3/4 teaspoon salt and 1/2 teaspoon pepper, or to taste.
Makes 8 servings, about 2 quarts of soup. Per serving: Calories 324; protein 7 grams; carbohydrates 19 grams; fiber 2 grams; fat 25 grams; saturated fat 16 grams; cholesterol, 101 mg.; sugar 2 grams; sodium, 558 mg.
Adapted from La Conner Brewing Co. in La Conner.
Story tags » FoodCooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

HeraldNet Classifieds