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Kalaloch Lodge Clam Chowder

Source of Recipe


Kalaloch Lodge (Forks, Washington)



List of Ingredients



• 1 pound butter
  
• 2 cups flour
  
• 1 Tbsp oil
  
• 1 bunch celery, diced
  
• 2 large onions, diced
  
• 4 to 6 pieces bacon, diced
  
• 4 cans (51 ounces each) chopped clams *
  
• 1 tsp fennel seed
  
• 1 tsp thyme
  
• 1 tsp white pepper
  
• 1 tsp parsley
  
• 1 Tbsp dill weed
  
• 5 large potatoes, peeled and diced
  
• 8 ounces clam base *
  
• 8 ounces hot water
  
• 1 gallon milk
  
• ½ gallon whipping cream
  






Instructions



1. In saucepan, melt butter over medium heat; add flour all at once and, stirring constantly, cook over low heat until the roux is golden in color, approximately 8 to 10 minutes. Remove pan from heat and set roux aside to cool.
   
   
2. In large pot over medium-high heat, combine oil, celery, onions and bacon; cook, stirring often, until vegetables are translucent. Add chopped clams, fennel seed, thyme, white pepper, parsley, dill weed and potatoes. Combine clam base and hot water; mix well and add to pot.
   
   
3. Cook over medium heat until potatoes are tender. In separate pan, combine milk and cream; heat over medium heat to just below boiling, then add to pot. Simmer chowder, but do not allow to boil. Add roux as needed, and mix well to gain desired thickness. Serve immediately.
   
   Makes about 4 gallons.
   
   






Final Comments


* Cash and Carry (2117 Cedar Street, Everett) usually stocks both the 51-ounce cans of clams and the clam base.