Pike Place Copycat Clam Chowder

ByMadison Thurman
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Picture this: It’s a cold rainy day in Seattle. You are on vacation with your husband. You have had a full week of activities.

You are so hyped up on caffeine that you need something to bring you back down from caffeinated outer space. You decide to stroll down to Pike Place Market, you have heard the rumors, you have to see if they are true. There are violinists with cat head masks on, fish are being thrown haphazardly, there is an entire wall with years of chewed up bubblegum? You need something that will make this all make sense.

Then, out of nowhere, like a beacon of hope, you see a sign that says “Pike Place Chowder” and you know this is destiny. That first bite may go down in history. I can still see myself sitting there enjoying this cup of pure heaven. Is this recipe going to transport you to Seattle in your mind’s eye? Maybe! Of course this isn’t the exact recipe, as that is a secret of course. However, it is pretty darn close if you ask me and it is sure to cheer you up on a cozy evening when you just need a bowl of clam chowder. Make sure to soak up every bite with a slice of crusty bread on the side. Okay I need to go make this again ASAP.

Another fun little memory is the copy of Northanger Abbey I picked up at the used book store in Pike Place market. I love picking up a new classic book on any trip we go to! You would be surprised at how special it makes that book feel. The memories attached to your trip stick to the cover!

A bowl of clam chowder with 2 slices of sourdough bread for family meal.

Why You Need To Make This Chowder Tonight

  • Warm and cozy! This will give you all the cozy vibes.
  • No-fuss ingredients. Don’t fret! All of the seafood is canned and easy to use.
  • Better than soup from a can. This is pretty obvious….just trust me on this one.
  • Cajun seasoning! My secret weapon. It adds that “what is this missing” element to most recipes!

What you will need:

  • Bacon – thick cut is great for this recipe
  • Onion and celery – hello flavor!
  • Clams! – Chopped, whole, and bottled clam juice
  • Heavy Cream and Butter – This is what makes the chowder creamy and delicious
  • Thyme and Herbes de Provence – complements the clam flavor so well
  • Gold potatoes – chopped up and add a hearty element to the chowder
  • Bread – to soak up that amazing broth!
Potato's, onions, celery, and assortment of canned clams and bottled clam juice.
Heavy whipping cream, herbs, and sourdough bread for clam chowder recipe.

My Chowder Tips

Chicken Bouillon Base – If you live in the Northeast and can find clam base, that is great!

Immersion Blender – if you like a “rustic” chowder skip this part, I love a creamy smooth chowder.

Fresh Thyme – Fresh herbs are always better! Toss in the sprigs, don’t forget to fish them out later!

Corn Starch Slurry – This helps thicken the chowder, but totally optional!

How to Make The Chowder

  1. Cook the potatoes. Cover your potatoes with cold water in a small pot. Let the whole potatoes cook for 15-18 minutes. Once ready set these in a bowl in the fridge to cool while we prep everything else.
  2. Cook the bacon. This is cooked to your liking, just not too crispy. Set aside bacon, leaving bacon grease in the pan. Add butter, and add onions and celery. Cook over medium heat until soft. Season with cajun seasoning (or salt) and pepper.
  3. Chowder time – Now add you clam juice to softened veggies. Open the 3 cans of clams and drain all of the juice into the pot – not the clams yet! Add in whole thyme sprigs, and Herbes de Provence. Let this simmer on low for 20 minutes stirring occasionally.
  4. Clams, clams, clams! – Now add in chicken bouillon base, and remove thyme stems. Add in 1 cup of half and half, and blend the mixture with immersion blender (Can also be transferred into a blender). Bring mixture back to a simmer, and add corn starch slurry. Cook for a few minutes, and add in your chopped and whole baby clams. Add in bacon, and reserve some for garnishing.
  5. Finish and serve. Taste and season as needed, you may need more cajun seasoning and pepper. Add in 1 cup of heavy whipping cream. Peel and chop the potatoes into 1/2 inch cubes. Add these in and simmer everything together for 20 more minutes until the potatoes are tender. Now enjoy your chowder! Serve with extra bacon, fresh chives, and bread.

FAQ

It is best fresh, but does reheat nicely on the stove. You may need to add a splash of heavy cream or milk if has thickened up the next day.

It needs bread on the side. Feel free to go crazy with a bread bowl! I usually serve with sourdough.

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A bowl of clam chowder with 2 slices of sourdough bread for family meal.

Pike Place Copycat Clam Chowder

5 from 1 vote
Creamy, savory, the best clam chowder ever. This recipe was inspired by my trip to Seattle, this is the next best thing to Pike Place Market!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Yukon gold potatoes kept whole
  • 5 slices bacon chopped
  • 3 tbsp butter
  • 3/4 cup diced onion half of a large onion
  • 2 stalks celery diced (about 1/2 cup)
  • 1 8 oz clam juice bottle
  • 1 tsp herbes de provence
  • 4 sprigs fresh thyme or 1 tsp dried
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chicken bouillon base (clam base if you can find it)
  • ¾-1 cup water
  • 1 cup half and half
  • 2-3 tbsp corn starch
  • 1 cup heavy cream
  • 1 can whole baby clams (10 oz)
  • 2 6 oz cans chopped clams
  • pepper to taste
  • cajun seasoning to taste
  • bread for serving

Method
 

  1. To start, add potatoes to a small pot and cover with cold water. Bring the whole potatoes to a boi and then reduce heat to a simmer. cover and let potatoes simmer for about 15-18 minutes. You want to stick a knife in and have some resistance, but you don't want them to be fully cooked. Once ready, remove and place the potatoes in a bowl and put them. in the fridge to cool.
  2. Next, in a large pot start sautéing your chopped bacon over medium heat. Cook the bacon to your liking, but not too crispy! I usually cook the whole pack of bacon, you can never have enough. Remove bacon and set aside on a paper towel lined plate. To the same pot leaving the bacon grease, add 3 tablespoons of butter. Let this melt and add chopped onions and celery. Cook the veggies over medium heat until they start getting soft. Season with Cajun seasoning ( I am a die-hard Tony Chachere's girl) and pepper.
  3. Add in bottle of clam juice to the veggies and stir. Open your 3 cans of clams and drain all the juice into the pot – don't add the clams in yet!! Add in your thyme sprigs whole, I find this easier, and we will remove them from the pot later. Sprinkle in the herbes de provence.
  4. Let this mixture simmer on low for about 20 minutes, stirring occasionally. After 20 minutes or so, add in the chicken bouillon base 3/4-1 cup of water depending on how thick you like your chowder and stir until dissolved. Fish out your thyme stems.
  5. Now add in 1 cup of half and half and blend the mixture with immersion blender. You can also transfer this mixture into a regular blender as well. This will make your chowder velvety smooth. If you prefer a more "rustic" chowder you can skip this step. Bring this mixture to a simmer and prepare your "cornstarch slurry". Mix 2-3 TBSP of corn starch with an equal amount of water in a separate bowl. Stir this with a fork to make sure it is fully smooth before adding it to your chowder to avoid lumps. Slowly stir in the slurry and allow the chowder to thicken for a few minutes.
  6. At this point, give it a taste. Add in garlic and onion powder. See if it needs more cajun seasoning/salt or pepper. Time to add the clams! Add the chopped, and whole baby clams into the pot and stir. Add in the bacon, and reserve some for topping each bowl.
  7. Now add in 1 cup of heavy cream and heat it through. Take your potatoes out of the fridge, peel and chop them. You want them cut into roughly 1/2 inch cubes. Add the potatoes to the chowder and simmer on medium-low heat for 20 minutes until the potatoes are tender. Make sure to sitr occasionally so nothing sticks to the bottom of the pot.
  8. Finally you can enjoy your chowder! Top with extra bacon, fresh chives, serve with bread. Wham, clam, thank you ma'am!

Notes

* This dish is best served right away, but leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream.
 

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