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Fish and Shellfish, Mains, Soups

La Conner Brewing Co.'s clam chowder

La Conner Brewing Co.'s clam chowder
Bob Chamberlin / Los Angeles Times

Dear SOS: I recently visited the San Juan Islands off Washington state and loved the clam chowder served at La Conner Brewing Co. in the scenic little town of La Conner, Wash. It is just spicy enough and not so ... Read more

Total time: 1 hour | Serves 8
  • 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

Step 1In 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.

Step 2Measure 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.


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