Seattle is best known for Starbucks, Amazon, Jimi Hendrix, and rain. Today, with this recipe, we will put Seattle on the map when it comes to clam chowder. And because Seattle is also known for sustainability and pioneering the nation’s food waste crisis, we’re doing it with Imperfect Foods. You don’t have to come from the north east to make some killer clams with uber garlicky bread and your produce doesn’t have to be perfectly shaped and blemish-free to be delicious. So grab a platonic friend and whip up this Seattle inspired, warm your belly, perfectly imperfect recipe tonight!
- Start the soup - Place a large pot over med-high heat and toss in 2 tablespoons of butter. Give your bacon a rough chop and add it to the pot. Spritz with a bit of water to help it get crispy.
- Building flavor - Slice your celery lengthwise into strips and then into tiny pieces. Add the celery to the pot. Dice the potatoes and add them to the pot. Sprinkle 1 tablespoon of thyme into the pot and stir. Toss the garlic clove in whole. Add your white wine, clam juice, heavy cream, and bring to a boil.
- Clam time - Remove each clam from the water, one at a time, and check that they are closed and not cracked. Toss all of your good clams into the soup. Cover your pot and let the clams steam in the soup.