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Northwest Creamy Manila Clam Chowder

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This is the wonderful, creamy clam chowder i grew up with in Seattle. Thickened only with heavy cream, then topped with sweet butter, this clam chowder is the real thing, satisfying beyond description.

Northwest Creamy Manila Clam Chowder

  • Servings: 2 cups
  • Yield: 6-8 servings
  • Prep Time: 40 min
  • Cooking Time: 20 min


  • 2 pounds fresh manila clams
  • 6 cups water
  • 1 cup dry white wine
  • ½ pound alderwood smoked bacon
  • 2 large onions, chopped (1½ pounds) 1
  • 1 ½ pounds Red Pontiac (new) potatoes, peeled and diced (10-12 small)
  • 6 cups clam nectar (from above)
  • 2 medium-size carrots, peeled and diced
  • 2 medium-size celery stalks, diced
  • 2 cups heavy cream
  • 2-3 tablespoons unsalted butter
  • alderwood-smoked fine sea salt (or regular fine sea salt)
  • freshly ground black pepper


  1. ​See post at LunaCafe for directions.

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