Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Charlestown's Famous Clam Chowder

    Source of Recipe

    Charlestown Street Cafe, Seattle, WA

    List of Ingredients

    • 1-1/2 cups diced (1/2-inch cubes) red-skinned potatoes
    • 3 cups heavy cream
    • 1 cup whole milk
    • 2 ounces diced bacon
    • 2 ounces unsalted butter
    • 1-1/2 cups diced onions
    • 1 cup diced celery
    • 1/2 cup flour
    • 12 ounces canned clams (or fresh), with liquor
    • 2 ounces clam base
    • White pepper, to taste
    • Dried thyme, to taste


    1. Cover potatoes with water and cook until tender. In a saucepan, heat cream and milk to 170 degrees. In another pan, cook the bacon.

    2. In a large soup pot, melt the butter. Add onions and celery, and cook until translucent. Add bacon and flour and mix thoroughly.

    3. Add clams and their juice. Stir. Add the cream and milk. Stir. Finally, add the clam base and potatoes. Bring the chowder to 160 degrees, adjusting seasoning to your taste. Serve.

      Serves 6 to 8

    Final Comments

    Webster's Charlestown Street Cafe in West Seattle took first place with their chowder in the Nation's Best Clam Chowder contest. The 19th annual competition took place June 2, 2000 in Newport, Rhode Island. Their chowder has also won first place in several past contests in Seattle and Oregon.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |