Pacific Coast Chowder

The chowder enjoyed in the Pacific Northwest is similar to New England’s famouns chowder since they are both cream based.  Milk and half and half are also used if you prefer a thinner broth.  The thinner broth is preferred on the West Coast.  This chowder is often made with razor clams, which are only found here, but I’ve substituted halibut which is more readily available.  Others like to use canned clams.  You could also add any number of seafood items if you like. Continue reading