West Coast Clam Chowder
For our family, Grandma’s clam chowder is traditional to serve on Christmas Eve every year. My grandchildren insist that it be served. One year I decided to change up the tradition by serving ham instead, and I had my own children and grandchildren protesting. I learned my lesson after that!
This Pacific Northwest clam chowder recipe has been passed down through the generations in my family. My Grandma Myers taught me to make this clam chowder recipe when I was a young girl. Part of the secret to the wonderful flavor is adding bacon to the chowder. After the bacon grease is drained from the pot, there is just a little of the bacon grease still lingering when the onions are sauteed. This adds an extra special flavoring in my humble opinion.
A true Clam Chowder recipe is a matter of debate between New Englanders and those further down the coast. New Englanders say that milk must be used, while New Yorkers and Philadelphians maintain just as stoutly that a chowder is not a chowder unless the stock is made from fish and contains tomatoes. In other parts of the country, the subject is academic, and both are acceptable. This recipe is made in more of a West Coast style which is more like a bisque and not quite as thick as a traditional New England chowder.
Learn about the History of Chowder.
West Coast Clam Chowder Recipe: