Ivar's Clam Chowder

 

Ivar Haglund operated his famous restaurant on Seattle's Pier 54 beginning in 1938. Haglund, born in 1905 of Swedish and Norwegian immigrant parents, was a graduate of the University of Washington in 1928. He did well for himself, buying the Smith Tower in 1976. Ivar died in 1985, leaving no heirs and leaving his estate to the U. of WA School of Business to support their Restaurant Program. 

Who hasn't enjoyed a bowl of Ivar's famous clam chowder? Would you like the real recipe? First I want to tell you about the Seattle Channel on YouTube. This free series on YouTube features a series of stories of the history of Seattle, each about 60 minutes long. They're really interesting and well done.

Here's the recipe:  2 (6 1/2 oz) cans minced clams;  1 c finely chopped onion;  1 cup finely diced celery;  2 cups finely diced potatoes;  3/4 cup butter;  3/4 cup flour;  4 cups half-and-half, warmed;  1 tsp salt or to taste;  1 dash pepper; 1/2 tsp sugar. 

In saucepan, combine drained clam juice with the vegetables. Add water to cover and simmer until potatoes are tender, about 20 minutes. In small saucepan, melt the butter and stir in the flour and then slowly whisk in the warmed half-and-half. Whisk and cook until smooth, about five minutes. If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. Stir well and adjust the seasonings if necessary.

My note: This burns easily! Heat very slowly and carefully!!

Does anybody remember Ivar's famous Super Bowl advertisement? The Running of the Clams?

Tip: Findagrave.com has a nice photo and short bio of him.