Oregon Coast Clam Chowder

"This oustanding recipe was a favorite of my husband's and I on our honeymoon at Seaside Oregon located on the northern pacific coast."
 
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Ready In:
1hr 15mins
Ingredients:
10
Serves:
6-8
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ingredients

  • 4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
  • 1 clove garlic, chopped
  • 1 cup water
  • 12 lb bacon, finely chopped
  • 2 cups chopped onions
  • 3 tablespoons flour
  • 3 cups fish stock
  • 1 12 lbs potatoes, peeled and diced into 1/2 inch cubes
  • 2 cups light cream
  • oyster crackers (optional)
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directions

  • Clean the clams and place them in a large pot along with the garlic and water.
  • Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
  • Drain and shell the clams, reserving the broth.
  • Mince the clam flesh, and set aside.
  • Filter the clam broth either through coffee filters or cheesecloth and set aside.
  • In a large, heavy pot slowly cook the bacon.
  • Remove from the grease and set them aside.
  • Slowly cook the onions in the grease for about 6 minutes, stirring frequently, or until cooked through but not browned.
  • Stir in the flour and cook, stirring, for 3 minutes.
  • Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
  • Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
  • Stir in the reserved clams and light cream.
  • Heat the chowder until it is the temperature you like.
  • Serve in large soup bowls with oyster crackers on the side.

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RECIPE SUBMITTED BY

We grew up in eastern Oregon where I learned to use bacon grease as a key ingredient to most of my cooking. It may not be the best, but diffinately tastes that way! We now live in central Oregon and love it! I love to cook, but hate the clean-up. We are horse people and love the outdoors.
 
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