Today’s Secret Recipe comes from La Conner Brewing Company in Washington state. La Conner serves a great selection of house made beers along with an eclectic menu of American eats. They opened in 1995 and have become a top choice destination for tourists and locals ever since.
A popular menu item at La Conner is the clam chowder. It has just the right amount of spice and is not overly thick. This chowder is very easy to make at home. For the best flavor, use fresh chopped clams if you can.
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La Conner Brewing Co.’s Clam Chowder
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- 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 21/2 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 three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. This makes about 2 quarts soup.
Source: LA Times
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