Clam Chowder Recipe Inspired by the Thomas Austin Series

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Last month, I published my first cookbook, featuring every recipe mentioned in the Thomas Austin Crime Thriller series from books 1 through 10. As a former chef, I’ve always loved incorporating food into the stories, so creating this cookbook was a fun way to share those recipes with readers.

The ebook is free for newsletter subscribers, and if you’re not signed up yet, you can do so here. If you prefer a paperback copy, it’s available on my website and Amazon. I also thought it would be nice to share a few recipes here on the blog. With the chilly weather we’ve been having in the Seattle area lately, clam chowder felt like the perfect place to start.

About the Recipe:

Clam chowder has always been one of my favorite Pacific Northwest comfort dishes. My wife and I like this chowder with a bottle of Goldfinch from Eagle Harbor Winery, a Chardonnay/Viognier blend that pairs well with many dishes. Another great option is L’Ecole No. 41 Sauvignon Blanc. I think Sy would approve.

Ingredients:

4 slices bacon, diced

1 small onion, finely chopped

2 cloves garlic, minced

3 medium Yukon gold potatoes, peeled and diced

1/2 cup celery, diced

2 cups bottled clam juice

1 cup heavy cream

1 1/2 cups whole milk

3 cans (6.5 oz each) chopped clams with their juice (or 2 cups fresh clams if available)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 bay leaf

1/2 teaspoon dried thyme

Salt and pepper to taste

Fresh Chives, chopped (for garnish)

Oyster crackers or crusty bread for 

Recipe Notes:

Clams: Fresh clams, like little necks, will add an authentic Pacific Northwest flavor to the dish. Simply steam them until they open, then remove the meat before adding it to the chowder. Be sure to discard any clams that don’t open, as they may be unsafe to eat.

Boost the Flavor: For a spicier version, add a pinch of red pepper flakes or stir in a small amount of your favorite hot sauce (like Frank’s Hot Sauce). Start with just a dash to enhance the overall flavor without making the chowder spicy—you won’t taste the heat directly, but it will bring out the richness of the other ingredients. If you prefer a subtle kick, just increase the amount to your liking.

Instructions

Cook the Bacon:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy (about 5-7 minutes). Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.

Sauté the Vegetables:

2. In the same pot, add the chopped onion and celery. Sauté in the bacon fat over medium heat for about 5 minutes, until the vegetables are softened.

3. Add the minced garlic and cook for another 1 minute until fragrant.

Add the Potatoes and Clam Juice:

4. Add the diced potatoes to the pot along with the clam juice, bay leaf, and thyme.

5. Bring to a simmer and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.

Make the Roux

6. While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Once melted, whisk in the flour to create a roux, cooking for 1-2 minutes until lightly golden.

7. Gradually whisk in the milk and cream, and cook for another 2-3 minutes until the mixture thickens slightly.

Combine and Simmer:

8. Add the roux mixture to the pot with the potatoes, stirring to combine. Add the clams and their juice (if using canned) to the pot.

9. Simmer gently for 5 minutes to allow all the flavors to meld. Be careful not to let the chowder boil, as it can cause the cream to curdle.

Final Seasoning:

10. Stir in the crispy bacon (reserving some for garnish) and season with salt and pepper to taste.

Note: If you want a thicker chowder, use a potato masher to mash some of the potatoes into the broth for a pillowy, thicker texture.

Serve:

11. Ladle the chowder into bowls, garnish with fresh chives, and sprinkle the remaining bacon on top. Serve with oyster crackers or crusty bread for dipping.

He’d had flashes of many childhood memories. […] He again experienced the first time he’d tasted clam chowder at a little café in Bremerton, and felt he could still taste and feel the pillowy texture of the creamy soup.

-Thomas Austin Book 9: The Darkness at Deception Pass


If you give this recipe a try, I’d love to hear what you think—feel free to leave a comment and let me know. And if you’re curious about the Thomas Austin or S.W.O.R.D. series, you can find them both on Amazon or here on my website. Happy cooking!

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