Pike Place Clam Chowder Recipe

Pike Place clam chowder is a rich, creamy seafood soup inspired by the famous bowls served in Seattle’s bustling market cafés. It is packed with tender clams, soft potatoes, sweet onion, and smoky bacon in a velvety broth with deep savoury flavour. This recipe is simple enough for home cooks and comes together with very little fuss. Allow around 45 minutes from start to finish for a comforting meal that tastes restaurant quality.

Ingredients

For the Chowder Base

200g streaky bacon, diced
1 medium onion, finely chopped
2 celery sticks, finely chopped
2 cloves garlic, minced
50g unsalted butter
50g plain flour
750ml fish stock or chicken stock
250ml whole milk
250ml double cream

For the Filling

400g potatoes, peeled and diced small
300g chopped clams, drained
120ml clam juice or reserved liquid
1 bay leaf
1 tsp fresh thyme leaves
1 tsp Worcestershire sauce

For Seasoning and Serving

Salt, to taste
Black pepper, to taste
2 tbsp chopped parsley
Crusty bread or sourdough bowls
Extra bacon pieces, optional

How to Make Pike Place Clam Chowder Recipe

Prepare the pan: Place a large heavy saucepan over medium heat. Add the diced bacon and cook until crisp and golden. Remove half for garnish and leave the rest in the pan.
Cook the vegetables: Add the onion and celery to the bacon fat. Cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
Make the roux: Add the butter and let it melt. Sprinkle in the flour and stir constantly for 2 minutes to form a smooth paste.
Add the liquids: Gradually pour in the stock, whisking well after each addition. Add the milk, cream, clam juice, bay leaf, thyme, and Worcestershire sauce.
Cook the potatoes: Add the diced potatoes and bring to a gentle simmer. Cook for 15 to 18 minutes until the potatoes are tender.
Add the clams: Stir in the chopped clams and cook for 3 to 4 minutes until heated through. Avoid boiling hard once the clams are added.
Season and finish: Remove the bay leaf. Taste and season with salt and black pepper. Stir in chopped parsley.
Serve: Ladle into warm bowls or bread bowls and top with reserved bacon pieces. Serve immediately.

Tips

How do I keep the chowder thick and creamy?

Use gentle heat and simmer slowly. The flour and potatoes naturally thicken the soup as it cooks.

Why did my chowder split?

High heat can cause dairy to separate. Keep the soup at a gentle simmer and never boil rapidly after adding milk or cream.

Can I use canned clams?

Yes, canned clams work very well and make this recipe quicker. Use the liquid for extra flavour.

How do I add more seafood flavour?

Use fish stock instead of chicken stock and add a little extra clam juice.

Serving Suggestions

Serve in toasted sourdough bread bowls
Add oyster crackers on top
Pair with a green salad
Serve with warm crusty bread and butter
Add a squeeze of lemon for brightness

Storage

Room Temperature

Do not leave chowder out for more than 2 hours. Refrigerate promptly after cooling.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob, stirring often.

Freezing

Freeze for up to 2 months. Dairy-based soups may slightly change texture, so thaw overnight and reheat slowly while stirring.

Nutrition

Calories: 420 kcal
Carbohydrates: 24g
Protein: 18g
Fat: 28g
Saturated Fat: 14g
Sodium: 980mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Can I make Pike Place clam chowder ahead of time?

Yes, make it a day ahead and chill once cooled. Reheat gently before serving for even better flavour.

What potatoes work best in chowder?

Waxy potatoes such as Yukon Gold or red potatoes hold their shape nicely while becoming tender.

Can I use fresh clams instead of canned?

Yes, steam fresh clams until they open, chop the meat, and use the strained cooking liquid in the soup.

How do I reheat clam chowder without curdling?

Warm it slowly over low heat, stirring often, and do not allow it to boil.