Creamy Clam Chowder & A Day Trip to Taylor Shellfish Samish Shellfish Market
As the Pacific Northwest shakes off the last chills of winter, there’s no better way to warm up than with a bowl of homemade Creamy Clam Chowder. This March, we’re featuring a recipe that not only fills your stomach but also invites you to explore one of Camano Island’s nearby treasures—Taylor Shellfish Samish Shellfish Market.
A Day at Taylor Shellfish Farms: Before you start cooking, why not turn your meal preparation into a delightful day trip? A visit to Taylor Shellfish Samish Shellfish Market is more than just a shopping trip; it’s a full Pacific Northwest experience. Located just south of Bellingham along the scenic Chuckanut Drive, this market invites you to enjoy not only the freshest clams but also a beautiful view of Samish Bay and the distant San Juan Islands.
As you select the perfect clams for your chowder at the market, you can savor fresh seasonal offerings from their kitchen. Indulge in local beer and wine as you dine at the on-site Oyster Bar, making your culinary journey even more memorable. The market also offers a variety of fresh shellfish and seasonal Dungeness Crab, which you can take home to enjoy later.
While there, take a moment to appreciate the true farm experience. You can watch the farmers work as they bring fresh oysters and clams directly off the beach. This connection to the source of your food isn’t just educational; it’s an integral part of appreciating the quality and sustainability of what you eat.
Creamy Clam Chowder with Bacon
Ingredients
- 2 pounds fresh clams cleaned
- 4 cups water
- 4 slices of bacon chopped
- 2 tablespoons butter
- 1 onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 large potatoes peeled and cubed
- 1 cup cream
- 1/2 teaspoon fresh thyme chopped
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, bring water to a boil. Add clams and cover, cooking until they open (about 5-7 minutes). Remove clams with a slotted spoon, let cool, then chop, discarding any shells and unopened clams. Strain the cooking liquid through a fine mesh sieve and reserve for later use.
- In the same pot, add the chopped bacon and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel to drain. Keep the bacon fat in the pot.
- Add butter to the pot with the bacon fat. Once melted, add the diced onion, garlic, and celery. Sauté until the onions are translucent and the mixture is fragrant.
- Add the reserved clam cooking liquid to the pot along with the cubed potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Add the chopped clams, cream, and cooked bacon to the pot. Season with thyme, salt, and pepper. Heat the mixture until it is warm but not boiling.
- Ladle the chowder into bowls and garnish with fresh parsley.
After your visit, return home with your fresh clams and perhaps a new appreciation for the hard work that goes into sustainable shellfish farming. Settle down with a steaming bowl of Creamy Clam Chowder and relive the day’s adventures. This meal isn’t just nourishing for the body—it’s a feast for the soul, enriched by the knowledge of where it came from and the hands that helped make it possible.
The Pacific Northwest is renowned for its seafood, and what better way to celebrate this bounty than with a dish made from locally sourced ingredients? Your trip to Taylor Shellfish will enrich your appreciation for the region’s marine offerings and provide you with the freshest clams for your chowder. Enjoy the warmth of good food and the joy of a day well-spent exploring local wonders.
