How to Make Ivars clam chowder Recipe: Find 10 Quick and Easy Recipes You’ll Love!
Ah, Ivars clam chowder Recipe. There’s something so deeply comforting about a steaming bowl of rich, creamy, and hearty chowder topped with a sprinkle of fresh herbs and paired with crispy bread. If you’re a fan of classic seafood dishes that warm both the heart and the stomach, then you’re in for a real treat today! We’re diving into the iconic Ivar’s Clam Chowder Recipe, a Pacific Northwest staple that has been loved for decades.
This isn’t just your average clam chowder. Born from Seattle’s legendary seafood restaurant chain, Ivar’s, this recipe captures everything that makes comfort food unforgettable: creamy potatoes, tender clams, savory broth, and just the right touch of seasoning to make every spoonful a delight. Whether you’ve never been to an Ivar’s restaurant or you’re a longtime fan looking to replicate their magic at home, you’re going to love learning how to make this.
Here’s the best part: It’s surprisingly easy to create this restaurant-worthy dish in your own kitchen in under 45 minutes. It’s the perfect meal for a busy weeknight, a cozy weekend dinner, or even a potluck crowd-pleaser. If you love hearty soups like my Loaded Potato Soup or Classic New England Fish Chowder, you’re guaranteed to adore this recipe, too. So grab your ladles and aprons—it’s time to bring the flavors of Seattle right to your table!
Table of Contents
What is Ivars clam chowder Recipe?
Have you ever found yourself wondering why this specific clam chowder is named after Ivar’s? Let’s dish about it! The story goes that Ivar Haglund, an iconic Seattle restaurateur and folk singer, unintentionally built an empire during the 1930s and ’40s. He started by selling clam chowder to visitors at his city’s waterfront aquarium, and little did he know, his chowders would later become legendary. Talk about a story of success—and all through food!
Why the name? Well, calling it anything but “Ivar’s” would be a culinary crime of the century. Ivar’s Clam Chowder embodies the comfort, taste, and nostalgia of the Pacific Northwest. Everyone says, “The way to a man’s heart is through his stomach,” but I say the way to anyone’s heart is through a creamy bowl of goodness like this. Ready to fall in love one spoonful at a time? Let’s dive right in and recreate this iconic dish—it’s easier than you think.
Why You’ll Love This Ivar’s Clam Chowder Recipe
Let’s be real here: What’s not to love about a bowl of hot, creamy seafood chowder? But let me break it down for you with three major reasons this recipe is a keeper:
1. It’s Comfort Food at Its Finest
The creamy, velvety texture combined with the briny zest of clams is simply irresistible. Every sip feels like a warm hug, making it perfect for chilly evenings or when you’re simply craving something indulgent.
2. Say Goodbye to Takeout—Save Money!
Making Ivar’s Clam Chowder at home means you’re not just getting fresher ingredients but also saving yourself a pricey restaurant bill. Clam chowder for the whole family? That’s a win!
3. It’s Packed with Flavorful Goodness
From the tender clams to the hearty potatoes and aromatic seasonings, this chowder doesn’t cut corners when it comes to taste. A dollop of cream, a drizzle of butter, and a sprinkle of parsley? Chef’s kiss.
And guess what? If you love this recipe, you might also enjoy experimenting with other seafood dishes, such as my Creamy Salmon Soup. Go ahead, grab your ladle, and thank yourself for ditching the canned soups forever.
How to Make Ivar’s Clam Chowder
Quick Overview
Not only is this chowder delicious, but it’s also incredibly simple to prepare. With just a few pantry staples and some fresh seafood, you can have this steaming on your stove in no time. Trust me, it’s beginner-friendly! You’ll only need 30-45 minutes, and you’re well on your way to making a dish that tastes like it’s straight out of a 5-star restaurant.
Here’s a quick breakdown: cook your aromatics, thicken the chowder with a cream and roux base, and stir in your clams and potatoes. Easy-peasy!
Key Ingredients for Ivar’s Clam Chowder
- 3 cups of potatoes (peeled and diced)
- 1 medium onion (finely chopped)
- 2 stalks of celery (chopped)
- 1 cup of heavy cream
- 1 cup of whole milk
- 3 tbsp of flour
- 4 tbsp of butter
- 2 cups of clam juice
- 1 can of minced clams (or 1½ cups of fresh clams)
- ½ tbsp of garlic powder
- ½ tsp of thyme
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Step-By-Step Instructions
1. Prep Your Ingredients
Start by dicing your potatoes, onion, and celery. Drain the canned clams but reserve the juices—they’re key to the broth’s flavor!
2. Cook the Aromatics
In a large pot, melt butter over medium heat. Add in onions, celery, and a pinch of salt. Cook until softened and fragrant (about 5 minutes).
3. Build the Base
Add in the flour and whisk to create a roux (a thick paste). Slowly pour in the clam juice, stirring constantly to avoid lumps. Bring to a gentle simmer.
4. Cook the Potatoes
Add the diced potatoes and cook until they’re tender, about 10-12 minutes.
5. Add the Clams and Cream
Reduce the heat to low. Stir in the heavy cream, milk, and clams. Add garlic powder, thyme, salt, and pepper. Let it simmer for 5-7 minutes (avoid boiling to prevent curdling).
6. Serve and Garnish
Ladle the chowder into bowls and top with fresh parsley. Serve warm with crusty bread or oyster crackers.
What to Serve Ivar’s Clam Chowder With
Pairing your chowder with the right sides can elevate the meal into a five-star dining experience. Here are some complementary ideas:
- Crusty Sourdough Bread: Perfect for soaking up the creamy broth.
- Buttery Oyster Crackers: A classic choice for texture and flavor.
- Fresh Green Salad: The crisp, tangy greens balance the richness of the chowder.
- Chardonnay or Sauvignon Blanc: If you’re up for a wine pairing, these whites are the perfect match for seafood dishes.
Top Tips for Perfecting Ivar’s Clam Chowder
- Use Fresh Clams If Possible: While canned clams are convenient, fresh ones will take the flavor to the next level. Just make sure you clean them properly.
- Don’t Overcook the Potatoes: You want them tender but not mushy, as they’ll continue to cook in the chowder.
- Avoid Boiling the Cream: High heat can cause the cream to separate, leaving you with a less-than-perfect texture.
- Add a Splash of White Wine: A dash of dry white wine during Step 3 adds a bright, sophisticated flavor.
Storing and Reheating Tips
Got leftovers? Lucky you! Here’s how to keep them fresh:
- Refrigeration: Store the chowder in an airtight container in the fridge for up to 3 days.
- Reheating: Heat gently on the stove over low heat, stirring occasionally. Add a splash of milk or cream if the chowder has thickened too much.
- Freezing: While cream-based soups don’t always freeze well, you can freeze this chowder before adding the cream. Thaw overnight in the refrigerator, then reheat and stir in the cream when ready to serve.
Wrapping It Up!
Ivar’s Clam Chowder is the ultimate way to bring the flavors of Seattle straight into your home. Not only is it delicious and comforting, but it’s also surprisingly simple to whip up. Now that you’re armed with all the tips and tricks, there’s no excuse not to give this iconic recipe a try. Be sure to let me know how it turned out in the comments below!
And hey, if you’re a seafood lover like me, why not check out my take on other crowd-favorites like Shrimp Scampi Pasta or Crab Bisque? Happy cooking!
FAQ About Making Ivar’s Clam Chowder Recipe
1. What makes Ivar’s Clam Chowder different from other clam chowder recipes?
Ivar’s Clam Chowder has a unique combination of creamy richness and perfectly balanced flavors. It’s a Pacific Northwest classic, so it tends to use more garlic, fresh herbs like thyme, and clam juice for an extra seafood-forward broth. Plus, it’s more straightforward than traditional New England-style chowder recipes, which sometimes have additional ingredients like bacon.
2. Can I use fresh clams instead of canned clams?
Absolutely! Using fresh clams will enhance the flavor of the chowder significantly. Just make sure to clean the clams thoroughly to remove any sand or grit. Steam the clams first, and use their cooking liquid as part of your clam juice for maximum flavor.
3. Is there a gluten-free version of this recipe?
Yes! To make a gluten-free version, you can substitute all-purpose flour with gluten-free flour or use cornstarch as a thickening agent. Simply mix cornstarch with cold water before adding it to the chowder.
4. Can I make this recipe dairy-free?
You sure can! Substitute the heavy cream and milk with dairy-free options like coconut milk or unsweetened almond milk. Just keep in mind that the flavor will be slightly different, with coconut milk adding a subtle sweetness.
5. What’s the best way to thicken my chowder?
The flour-based roux keeps the chowder thick, but if you’re looking for an even creamier texture, mash a portion of the cooked potatoes and stir them back into the soup. You can also stir in additional cream or simmer the soup longer to thicken it naturally.
6. Can I freeze leftover clam chowder?
Yes and no. While you can freeze chowder, it’s best to do so before adding the cream since dairy tends to separate and lose its silky texture when frozen. Once ready to serve, thaw the chowder overnight in the fridge, reheat it, and then stir in the cream.
7. How long can I store clam chowder in the refrigerator?
You can store clam chowder in an airtight container in the refrigerator for up to 3 days. Just remember to reheat it slowly on low heat to preserve its creamy consistency.
8. Can I substitute other types of seafood for clams?
Definitely! If you’re not a fan of clams, you can swap them for shrimp, crab meat, or even white fish like cod. The flavor will vary, but it’ll still be delicious.
9. What can I serve with Ivar’s Clam Chowder for a full meal?
Ivar’s Clam Chowder pairs wonderfully with crusty sourdough bread, buttery oyster crackers, a fresh green salad, or even crispy fish and chips. You could also serve it with a light white wine like a Chardonnay or Sauvignon Blanc for a seafood dining experience.
10. Can I double this recipe to serve a large group?
Of course! This recipe is perfect for doubling if you’re feeding a crowd. Just make sure you have a large enough pot, and adjust seasoning to taste as you go along.
