(Click each picture to make it larger….yes, I know the presentation sucks)

I was in Costco today getting a few things for class and I stumbled around the book section and found a good one! Ray’s Boathouse: Secret Recipes of The Northwest. They are a staple in Washington for great seafood and they have been around since 1939 when it was an actual boathouse but later moved into being what it is today, a great restaurant in Seattle. There are two other places with great clam chowders in Seattle so as the time goes by I will be posting the Ivar’s and Duke’s Chowder House recipes, if I can find them.

As always, I change things up a little bit so this recipe isn’t exactly what you’ll find at Ray’s. Either buy the book or go to the restaurant for yourself! Anyway, here is their site so make sure you pay them a visit next time you are in town:

Ray’s Boathouse (CLICK)

They are not paying me for this.

Ingredients:

1/4 lb. butter
1/2 lb. onion medium diced
1/4 lb. celery sliced thin
1/4 lb. sweet peppers sliced thin (or use green bell peppers)
1/2 cup flour
1/2 gallon milk
3 cups fresh sweet corn
1 1/2 lb. medium diced red potatoes
Salt & Pepper
1 1/2 lb. Dungeness Crab
1 cup heavy whipping cream
Fresh Thyme
Garnish:    Parsley

Melt the butter then add the onions and sweat them until they are translucent. Add the celery and sweet peppers and cook for a few minutes then stir in the flour and make a white roux. Add the milk, corn, and potatoes then simmer for 15-20 minutes. Add salt and pepper then stir in the crab, whipping cream,  thyme, and let simmer for another 5 minutes. Garnish with parsley.

Enjoy,

Eric

Side note: This recipe is awesome!