Christmas Eve is the big day/night for my family… I think it comes from my father’s Scandinavian and German roots… but Christmas Eve has always been the big celebration for us. Family, presents, and clam chowder (I know, random, but it’s our Seattle tradition!).


Pacific Coast Clam Chowder Recipe

Recipe Type: Chowder, Clams, Potatoes
Cuisine: Pacific Northwest
Yields: 8 servings
Prep time: 20 min
Cook time: 30 min


5 bacon slices, cut into 1/4-inch pieces
1/4 cup butter
1 medium onion, chopped
1/4 cup all-purpose flour

Salt and pepper to taste
4 cups milk
Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as your prefer)
2 (6 1/2-ounce) cans minced clams, undrained
Crackers or bread


In a large soup pot over medium heat, sauté bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off the bacon fat from soup pot). Set bacon aside. I don’t add the bacon fat back to my clam chowder, but it is your choice!

Reduce heat to low and add butter and stir until melted. Add onions and cook until they are translucent and soft (about 10 to 15 minutes). NOTE: Sautéing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP.

Add flour, salt, and pepper, stirring constantly until well blended. Gradually add milk, stirring constantly until sauce comes to a boil and thickens

Hope you have a wonderful Christmas Eve with family or friends and your own traditions.  XO


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