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Seattle (United States)
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Soup
Fish & Seafood
Food Flavour DNA
Nutritional Values
520kcal
32gProtein
26gCarbs
35gFat
3gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🥛 Dairy
🦐 Shellfish
Clam Chowder
How to order / say it
Say it
Clam Chowder — [klam CHOW-der]
Order
I'd like the Clam Chowder, please.
Say locally
A creamy soup made with clams, potatoes, and cream, popularized on the West Coast.
Why try it?
Clam Chowder is a comforting dish that captures the essence of Seattle’s coastal cuisine. Served in bowls at neighborhood diners and five-star restaurants alike, it's a nostalgic favorite for many locals.
How it tastes
Seattle-style Clam Chowder is rich and creamy, with a smooth texture complemented by tender chunks of potatoes and chewy clams. It has a savory aroma that fills the air, best paired with sourdough bread.
Origin & History — first documented: 1930
Clam Chowder's roots date back to the early 20th century. While originally an East Coast dish, the Pacific Northwest embraced it with local variations, reflecting its maritime lifestyle and abundant seafood.
Recipe
Ingredients
- 500 g clams
- 🥕 200 g potatoes
- 🧄 100 g onion
- 🥛 300 ml heavy cream
- 🥩 100 g bacon
- 🌿 5 g thyme
Method
- 1 Sauté bacon and onion until the bacon is crisp.
- 2 Add potatoes and clam juice, simmer until potatoes are tender.
- 3 Stir in clams, cream, and thyme, cooking until heated through.
- 4 Serve hot with a side of crusty bread.
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