There's something about a creamy, comforting chowder that seems pretty magical, not to mention somehow difficult to make. But a warming bowl of our Classic Clam Chowder is actually quick and easy to pull together. This recipe-from our Family Table Cookbook and restaurants-is just the right thickness and isn't stingy on the clams. A bit of dicing, sautéingand gentle simmering is all it takes to have this satisfying soup ready in about 45 minutes or less.

Classic Clam Chowder
From our Family Table Cookbook and Nordstrom Restaurants
(Serves 8 to 10)

Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
3 celery stalks, cut into 1/2-inch dice
1 yellow onion, cut into 1/2-inch dice
2 cloves garlic, minced
1 1/2 teaspoons minced fresh thyme
1/2 teaspoon dried oregano
1/2 cup all-purpose flour
4 2/3 cups whole milk
1 1/3 cups heavy cream
1 large russet potato, peeled and cut into 1/2-inch dice
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 bay leaf
2 cans (10 ounces each) baby clams, with their liquid
Kosher salt
Freshly ground black pepper
Chopped fresh flat-leaf parsley for garnish.

1. Melt the butter in a soup pot over medium heat. Add the celery and onion and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Stir in the garlic, thyme and oregano and cook until the garlic is fragrant, about 2 minutes.

2. Reduce the heat to medium-low and sprinkle in the flour. Stir to coat the vegetables well. Cook, stirring occasionally, for about 4 minutes.

3. Slowly add the milk to the pot while stirring. The mixture will thicken and then thin out. Stir in the cream, diced potato, Worcestershire sauce, Tabasco and bay leaf. Bring to a gentle simmer, stirring occasionally, over medium heat. Cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.

4. Reduce the heat to medium-low. Add the baby clams and their liquid to the pot. Simmer until the potatoes are tender, about 10 minutes more. Season the soup with salt and pepper. Remove the bay leaf. Ladle soup into bowls, sprinkle with parsley and serve hot along with crusty bread or crackers.

Try this recipe and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What's Cooking series and Nordstrom Cookbooks. Have a favorite dish or beverage from our restaurants or cookbooks that you'd like to see featured? Let us know in the comments!

-Jeff Powell