NorthWest Clam Chowder - formerly on Pinnacle Menu

[sail7seas]

Anyone have the recipe for this chowder? It is no longer on the Pinnacle Menu and I miss it. I'd love to have the recipe to make very, very ocassionally.

 

I have recipes for thick New England Chowder that are like it but not the same.

 

If anyone has the recipe and is willing to share, Thank You.

[ekerr19]

Gosh, I'm going to miss it!!! That was my Pinnacle indulgence!

 

I hope someone has it....

[Krazy Kruizers]

I never bought one of the cook books - could it by chance be in there?

I really do miss the Northwest Clam Chowder Soup as well. We both loved it.

I tried the Lobster Bisque this last time -- maybe it was just me -- but I didn;t care for it.

[ekerr19]

KK -

 

I have bought the books but don't recall seeing it, sadly. I'll double check when I get home - I always thought it would be on the menu, so maybe I overlooked the recipe.

 

I think Sail has all the HAL cookbooks too, so maybe she can let us know.

[sail7seas]

I never bought one of the cook books - could it by chance be in there?

 

I really do miss the Northwest Clam Chowder Soup as well. We both loved it.

 

I tried the Lobster Bisque this last time -- maybe it was just me -- but I didn;t care for it.

 

Looked there first, of course,

 

It is not in A Taste of Excellence, unfortunately.

 

I really want that recipe and will be searching for it.

When /If I get it, I'll share. :)

[sail7seas]

KK -

 

I have bought the books but don't recall seeing it, sadly. I'll double check when I get home - I always thought it would be on the menu, so maybe I overlooked the recipe.

 

I think Sail has all the HAL cookbooks too, so maybe she can let us know.

 

 

:o I have a suggestion, Laura.

 

Could you ask for the recipe while aboard? PLeaaaaase. :D

[ekerr19]

OK, I will ask. We have a HM we haven't met, but hope he's going to be our new best friend, lol!!

 

I will see if I can get the recipe - I love that Clam Chowder too - sorry, I should have realized you already checked the HAL cookbooks before I posted, lol!!!

[sail7seas]

If your Hotel Manager is Henk Mensink as I think is possible, I think you'll find he's a terrific man. Excellent Hotel Manager. Send our regards, please. :) He and his wife, Crystal, were on Noordam when we all had the 'Reunion' Cruise.

 

 

 

 

 

[ronvoell]

The PG chef gave me the recipe which I changed because I wanted more clams. I do not have the original but this is close to what they gave me. I think I used half and half instead of wiping cream and milk on the original ( 2 cups of cream and 4 of milk).

 

I made several gallons using this recipe and served it at a church presentation I gave on a our world cruise. Except for more clams it was close to what I remembered on the cruise.

 

This is close but sorry no cigar. BTW gin was in the original.

 

 

1 Cup of Diced Bacon

2 Cups of Diced Onion

1 Cup of Fine Chopped Carrot

1 Cup of Fine Chopped Celery

4 Cans of Minced Clams

32 Oz of Clam juice

2 Bay Leaves

4 Cups of Diced Potatoes

4 Cups of Half & Half Milk

1 Thickening

2 Oz of Gin

 

 

1. Fry bacon until well cooked. Remove bacon and set aside.

2. Add Onions, Carrots and Celery. Fry on medium heat for 5 minutes.

3. Drain Minced Clams. Save juice and put clams aside.

4. Add enough clam juice to the juice saved in step 3 to equal 40 Oz of Juice.

5. Add the Bay Leaves, Diced Potatoes and Clam Juice to the cooked Onions, Carrots and Celery. Simmer for 15 minutes.

6. Add the Clams, and Half and Half to the mixture. Bring to a light boil.

7. Stir in Thickening.

8. Before serving add the cooked bacon and the Gin.

 

Makes 1 Gallon

[sail7seas]

Thank you, Ronvoel. Close is better than nothing. :)

 

At least it gives me a starting point to play with it a bit.

 

I love that chowder and only can have it once in a great while because of all the fat and calories but now and then won't kill anyone. ;)

 

We'll hope Laura gets lucky and can get us the original.

Maybe we should ask Lisa as well while she is still on Eurodam.

 

 

[cruisecrasy]

The PG chef gave me the recipe which I changed because I wanted more clams. I do not have the original but this is close to what they gave me. I think I used half and half instead of wiping cream and milk on the original ( 2 cups of cream and 4 of milk).

 

I made several gallons using this recipe and served it at a church presentation I gave on a our world cruise. Except for more clams it was close to what I remembered on the cruise.

 

This is close but sorry no cigar. BTW gin was in the original.

 

 

1 Cup of Diced Bacon

2 Cups of Diced Onion

1 Cup of Fine Chopped Carrot

1 Cup of Fine Chopped Celery

4 Cans of Minced Clams

32 Oz of Clam juice

2 Bay Leaves

4 Cups of Diced Potatoes

4 Cups of Half & Half Milk

1 Thickening

2 Oz of Gin

 

 

1. Fry bacon until well cooked. Remove bacon and set aside.

2. Add Onions, Carrots and Celery. Fry on medium heat for 5 minutes.

3. Drain Minced Clams. Save juice and put clams aside.

4. Add enough clam juice to the juice saved in step 3 to equal 40 Oz of Juice.

5. Add the Bay Leaves, Diced Potatoes and Clam Juice to the cooked Onions, Carrots and Celery. Simmer for 15 minutes.

6. Add the Clams, and Half and Half to the mixture. Bring to a light boil.

7. Stir in Thickening.

8. Before serving add the cooked bacon and the Gin.

 

Makes 1 Gallon

 

What do u use for thickening?

 

I wld use extra potatoes and less clam juice (add more clams instead) - that wld make the soup thicker without having to add anything else..Cld also use less 1/2 & 1/2 and a bit more cream..Try adding a dollop of butter & a dash of garlic also - yummy!

 

Cld also considering eliminating the celery, carrots, bay leaf & gin - u wldn't miss them anyway and they are not usually in traditional clam chowder!

 

I sprinkle chopped green onion tops & thinly shaved red pepper on top, parsley & chopped bacon or a combo of for flavor & color with some white or black pepper when serving.

 

Hope my suggestions are helpful. Bon appetit!!

[Krazy Kruizers]

That recipe sounds great!! But I don't remember carrots in any of the clam chowders that I had at the Pinnacle.

Some of the chowders on some ships were very thick while others were a little watery. Sounds like some of the chefs used more potatoes than others -- which is a great thickening agent.

[sail7seas]

What do u use for thickening?

 

I wld use extra potatoes and less clam juice (add more clams instead) - that wld make the soup thicker without having to add anything else..Cld also use less 1/2 & 1/2 and a bit more cream..Try adding a dollop of butter & a dash of garlic also - yummy!

 

Cld also considering eliminating the celery, carrots, bay leaf & gin - u wldn't miss them anyway and they are not usually in traditional clam chowder!

 

I sprinkle chopped green onion tops & thinly shaved red pepper on top, parsley & chopped bacon or a combo of for flavor & color with some white or black pepper when serving.

 

Hope my suggestions are helpful. Bon appetit!!

 

 

All those changes sound delicious but they are just that........changes. I have a selection of clam chowder recipes as I live in Boston.

 

I am hoping to get THE RECIPE that was served in Pinnacle. All the variations make it other than exactly what they served. :(

 

I love that chowder just the way it is and I shall continue to seek ways to get the exact recipe without fiddling with it.

 

Thank you all for trying to help.

 

IF I get lucky and receive it, (and have permission to share), I most certainly will post it for all who are interested.

 

I don't want to settle for less than that perfect chowder just the way they made it. :)

[InTheWASide]

here you go Judy!

 

Holland America Line

Pinnacle Grill

Clam Chowder

 

Ingredients:

Yield: 2 Quarts

3-cups Clam stock, freshly made, from a base or a canned product

1-cup Heavy cream

2-cups Milk, 2%

2 tbsp. Canola oil

½ -cup Onions, diced

½ -cup Bacon, double smoked or crispy breakfast, diced in small pieces

2 tbsp. Carrots, finely diced

2 tbsp. Table celery, finely diced

½ -cup Canned clams, chopped

½ -cup Red skin potato, cooked and cut in ¼ -inch cubes

1 oz. Butter

1 oz. Flour

Salt, marjoram, ground white pepper, cayenne pepper, and bay leaf to taste

1 oz fl. Dry gin

Method:

• Heat up a skillet to medium high temperature.
  
• Sautee onions until translucent, add bacon, carrots and celery, sauté for 1 min.
  
• Fill up with clam stock, heavy cream and milk. Bring to a boil.
  
• Melt butter and mix the flour inside.
  
• Wisk the butter/flour mix with a whisk into the boiling soup and add the seasoning.
  
• Let it simmer lightly for about 25 minutes.
  
• Remove the bay leaf.
  
• Add the clam and potatoes.
  
• Just before serving pour in the gin
  

[Krazy Kruizers]

Thank you Brad!!!

I just ran off the recipe!!!

[InTheWASide]

Thank you Brad!!!

 

I just ran off the recipe!!!

 

I asked for it a while back.

 

Living here in Seattle I'm kind of spoiled and usually just think... "Eh... chowder is chowder"

 

Then I had this one :)

[sail7seas]

BRAD.......... I LOVE YOU!!!

I have wanted that recipe for years.

Best Christmas present I could ask for!

Thank you. :)

[fflyer]

Excellent Recipe!! Made it for Christmas Eve Dinner, it was wonderful.