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 district. It is packed with tender clams, soft potatoes, sweet onion, and smoky bacon in a velvety broth with a comforting texture. The flavour is savoury, buttery, and gently briny without being overpowering. This is an easy recipe to make at home and takes around 45 minutes from start to finish.

Ingredients

For the Chowder Base

4 rashers streaky bacon, chopped
1 tbsp unsalted butter
1 medium onion, finely diced
2 celery sticks, finely diced
2 garlic cloves, minced
3 tbsp plain flour
500ml fish stock or chicken stock
250ml whole milk
250ml double cream

For the Filling

300g potatoes, peeled and diced small
2 tins chopped clams, drained (reserve juice)
120ml reserved clam juice
1 bay leaf
1 tsp fresh thyme leaves
1/2 tsp black pepper
Salt to taste

For Serving

Fresh parsley, chopped
Crusty bread or sourdough bowls
Extra cracked black pepper

How to Make Pike Place Clam Chowder Recipe

Prepare the base: Place a large heavy saucepan over medium heat. Add the chopped bacon and cook until crisp. Remove half for garnish, leaving the fat in the pan. Stir in the butter.
Cook the vegetables: Add the onion and celery. Cook gently for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
Make the roux: Sprinkle in the flour and stir continuously for 1 minute so the flour cooks without colouring.
Add the liquids: Gradually pour in the stock, milk, cream, and reserved clam juice while whisking to keep the mixture smooth.
Add potatoes: Stir in the diced potatoes, bay leaf, thyme, and black pepper. Bring gently to a simmer.
Cook the chowder: Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the potatoes are tender and the broth has thickened.
Add the clams: Stir in the chopped clams and cook for 2 to 3 minutes only, just until heated through. Avoid boiling at this stage or the clams may toughen.
Finish and serve: Remove the bay leaf. Taste and adjust seasoning. Ladle into warm bowls, top with crisp bacon and parsley, and serve immediately with bread.

Tips

How do I make the chowder thicker?

Let it simmer a little longer uncovered, or mash a few cooked potato pieces into the broth for natural thickening.

How do I stop the cream from splitting?

Keep the heat gentle once dairy is added and never allow the chowder to boil rapidly.

Can I use fresh clams instead of canned?

Yes, steamed fresh clams work beautifully. Chop the meat and add the strained cooking liquid for extra flavour.

Why are my potatoes still firm?

Dice them small and evenly so they cook in the same time. Larger cubes need longer simmering.

Serving Suggestions

Serve in toasted sourdough bread bowls.
Pair with oyster crackers or saltines.
Add a crisp green salad on the side.
Finish with extra parsley and black pepper.

Storage

Room Temperature

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

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. Cream-based soups can separate slightly, so thaw overnight and reheat slowly while stirring.

Nutrition

Calories: 420 kcal
Carbohydrates: 24g
Protein: 18g
Fat: 28g
Saturated Fat: 15g
Sodium: 890mg

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

FAQs

Can I make clam chowder ahead of time?

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

What potatoes work best for chowder?

Waxy potatoes such as Yukon Gold or Charlotte hold their shape well and give a creamy texture.

Can I use frozen clams?

Yes, thaw fully first and add near the end of cooking so they stay tender.

Why does Pike Place chowder taste so good?

It balances creamy richness, tender seafood, smoky bacon, and sweet vegetables for a full comforting flavour.