Pacific Northwest Clam Chowder and Polar Bear Ritual
New to foraging? Learn more about ethical and safe foraging (plus how to get started) here!
I have a confession to make: I really love immersing myself in really cold water. It’s quite a shock to jump into a mountain lake or the cold spring ocean, but oh how tinglingly ALIVE I feel afterwards! It’s like my skin is buzzing with vitality! And as long as I have somewhere warm to hop into afterwards, it is a delightfully invigorating experience. I get that this love of mine might not be for everyone, and I admit that the first words out of my mouth when I surface are often expletives, but I have never once regretted jumping into a cold water or lake. (In fact, I have a scar on my shin from kicking through a thin layer of ice to go swimming. Turns out, ice is sharp! But that is a story for another day - and still, no regrets.)
Maybe my love of brisk winds and brisker waters is why the Pacific is so endlessly alluring to me. Well, that and the incredible treasures of the intertidal zone. The Pacific coast holds all kinds of shellfish wonders for the intrepid forager to dine upon. Whether you prefer razor clams, mussels, or even the bizarre-looking geoducks, a day gathering what the beach has to offer is wonderful. Up here, the ocean is pretty chilly year-round. That’s good news for the safety of the shellfish, since there are fewer dangerous algae blooms. It’s also good news if you fancy a brisk wake-up dip in an area that’s safe for swimming. I love going foraging in the morning, then keeping a cozy pot of chowder warm as I take a brisk afternoon dip in the cold waves, staying very close to shore. This chowder is already delicious, but the experience is heightened even more so because of the contrast. If you’d like to take the “polar bear plunge” challenge too, I’ve written out a ritual to make it even more invigorating below.
If you do plan to do some coastal foraging in the meantime, there are some important things to consider. First, you’ll need a shellfish permit. These are readily available at most State Parks or sportsmans stores. Make sure you pay attention to the daily limits per person. Second, you need to check the safety of the waters. Look up your local shellfish safety line to find out if the shellfish you want to forage is safe. Occasional “red tides” bring in algae that has a neurotoxin that can leave lasting damage if you consume it, so it’s important to check the safety on the day you go out. When you do, double check that foraging is permitted on your section of coastline. Never harvest from protected areas or National parks! Finally, remember that the Pacific is tumultuous, and you should never turn your back on it! Pay attention to tide charts to know when low tide is, and when the water will return. You don’t want to get stranded on a beach with no way of reaching higher ground. Keep your eyes peeled for sneaker waves. But when the tide is low and the beach is calling, by all means go explore!
This hearty chowder is packed full of Pacific Northwest flavors. From foraged shellfish to wild mushrooms, beach combed seaweed to a wild spice mix, it’s sure to become a cold-weather favorite. It’s also dairy-free! (For my own selfish reasons - I am strongly intolerant of dairy and I miss creamy clam chowder.) Since there is no need for a roux, it is gluten-free as well.
I especially love stirring in some morel mushrooms, which start cropping up in mid spring once the soils have warmed a bit. They have such a delicious, meaty bite to them and add great depth of flavor to all sorts of dishes. Spring is truly a wonderful time for this chowder; the intersection of low tides and cool ocean temps that lead to good shellfish, but the warming soils that give us mushrooms and herbs. Yum.
To get your foraged shellfish ready for cooking, dunk the clams into boiling water, then a cold water bath. Remove the shells. If you’re using razor clams, you may need to do some extra cleaning.
Tip: if you want to make this recipe vegan, leave out the bacon (cook onions in olive oil instead) and substitute oyster mushrooms for the clams and/or mussels. Easy!
Pacific Northwest Clam Chowder:
This chowder is hearty and thick, with the texture of a stew. If you’d like a more soupy texture, just add an additional cup of broth to the mixture! I think you’ll enjoy the creamy texture, slight spice, and balance of flavor-soaked mushrooms and fresh seafood. Serves 4-6
Ingredients:
1 c. raw unsalted cashews
1 c. hot water
6 slices of smoky bacon
½ c. white onion, diced
1 stalk celery, diced
3 cloves minced garlic
1 c. edible wild mushrooms, fresh (or ⅓ c. dried, steeped in hot broth for 10 mins))
2 c. cleaned shellfish - clams and mussels (or fresh oyster mushrooms)
½ c. dry white wine
3 c. yukon gold potatoes, finely diced
1 1/2 Tbs. West Bay seasoning (below, or use Old Bay seasoning)
Salt to taste
1 bay leaf
1 large piece kelp or kombu
3 c. mushroom stock
Fresh chives, for garnish
Roasted shallots, for garnish (roast halved shallots for 20 minutes at 374F with a little olive oil)
West Bay Seasoning:
This is Old Bay Seasoning’s wilder cousin, combining foraged herbs with classic favorites. It’s super easy to put together; just grind any whole herbs or spices until you have a fine powder, then stir in the rest. This blend is great on just about any seafood or roasted veggies! Double or triple the recipe to use later or give as gifts.
2 tsp. Wild carrot seeds
2 tsp. Wild mustard seeds
1 Tbs. Dried lomatium leaves
4 or 5 Spicebush berries
2 tsp. Dulse seaweed
2 Tbs. ground bay leaves
1 tsp. Dried thyme
¾ tsp. Dried tarragon
1 tsp. Smoked paprika
½ tsp. Cayenne pepper
1 tsp. Black pepper
¾ tsp. Dried tarragon
Chowder Directions:
Rinse the cashews and place them in a blender. Top with hot water and let sit while you prepare the rest of the chowder.
Fry the bacon in the bottom of a large pot over medium heat. When it is cooked but not too crispy, remove the slices and let them drain on some paper towels. Pour out most of the bacon grease, reserving a couple of Tbs for cooking the onions.
Add the onion and celery and cook until soft and translucent. Add the garlic and cook a few seconds more. Add the mushrooms, shellfish, and white wine and cook, stirring constantly, until the wine has evaporated and the mushrooms are soft. Pour this mixture into a bowl and cover to keep warm. Chop the bacon and add it to the bowl too.
To the pot, add the potatoes, seaweed, seasonings, bay leaf, and mushroom stock. Season with salt and bring to a boil. Cook until potatoes are tender, about 15 minutes. Remove the kelp or kombu and the bay leaves.
Blend the cashews in the blender until smooth and creamy and stir them into the soup. Then, take 1 cup of soup out and put it in the blender to puree. Add it back in for an extra thick, creamy texture. Stir in the reserved clams and mushrooms and cook for a few minutes more, until everything is warmed through. Serve hot.
Cold Water Spring Awakening Ritual:
Celebrate the changing seasons by immersing yourself in the extremes: cold ocean, warm soup, and a day without distraction. Keep in mind that this is an intense experience and you should get the okay from your doctor first, especially if you have a history of heart problems. Safety is the most important consideration!
You’ll need:
A couple of friends to join you
One designated person to watch (for safety)
Bathing suits
Big, fluffy towels
Warm clothes to change into
A safe place to jump in for a dip (be aware of rocky shores and unpredictable wave patterns.)
A cooked pot of chowder, covered to stay warm
A cozy space indoors with plenty of blankets. Bonus for a wood fire!
Hot drinks like tea or cocoa.
Directions:
The very first step in being present for this experience is putting down the digital distractions. Accept that you will be away from your phone or tablet for a full day. Gift yourself that opportunity for exploration. Ask your friends to place their phones in a basket for the day.
Before you head out, get your inner space ready to go. You’ll want to essentially crawl into a cozy cocoon, so make sure there are plenty of soft pillows and blankets. In fact, you could even build a blanket fort if you felt inspired.
Cook the chowder and cover it to keep it warm.
Head out to the source of cold water and move around a little to get your blood flowing. Take a moment to step into bodily awareness. How do you physically feel right now? Are you nervous? Which parts of your body are feeling things the strongest? Then, take a few moments to think of something that intimidates you but that you really want to be able to do. Holding back from something out of fear is very normal (and very human), but you might just be surprised at how brave you feel after this experience!
Before everyone goes diving in, the designated watcher should keep track of everyone’s location and watch for any unusually large waves or signs of danger.
When everyone is ready and has an image of what they want to pursue in mind, quickly strip off your clothing and jump in at the same time (there will inevitably be one person who chickens out at the last second - their loss!)
After the initial shock, stay in the water for as long as you are still enjoying it. Once it becomes overwhelming, it’s time to come out. While you are in the water, pay attention to your breathing. Take deep, full, slow breaths and just take note of the physical sensations you are experiencing. You will likely feel pain and discomfort. Pay attention to those and recognize that discomfort. When you’re good and chilled, come on out of the water.
You can wrap yourself in a soft towel or just air dry, whichever feels best to you. This is the moment it’s all about: that glorious full-body tingle, like the essence of lightning! Can you feel that energy moving through you? Relish that physical sensation for as long as you can. Hold your dream in your mind and check in with yourself: do you feel more capable and powerful now? Is this physical sensation worth the short period of discomfort? Are you ready to face whatever it is that is holding you back?
Change back into your cozy warm clothes and head somewhere warm. Cozy up in blanket forts or couches with a bowl of chowder and see if you can recognize the echoes of the ocean. Can you taste the briny salt air, the dancing kelp, the ocean magic? As you enjoy your warm meal, take turns sharing your experience. Some may be excited to share what they were intimidated by or how they felt afterwards, while others may prefer to keep that to themselves. Don’t push - it is perfectly fine for someone wanting to keep their experience private. The magic is within them regardless.
Love what you’ve read here? Don’t forget to Subscribe to get frequent updates of new posts!
Huge thanks to my Patrons that make sharing all of these lovely posts with you possible (without all of the pop-ups and ads that make browsing other blogs so annoying). If you’re feeling generous, you too can support the wonder with a monthly contribution of your choice. Even $1 helps a lot! Your donation will help to fund this blog as well as my surprise free events and gifts for strangers. Learn more about this program at the link below:
Join me for a little winter night magic as we bake this cake full of rich seasonal flavors and black cocoa!