Oregon Coast Clam Chowder Recipes

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

MO'S CLAM CHOWDER

Steps:

• In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.
• In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.
• Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo's doesn't keep them in their soup, just as a flavoring. I personally add them as not to waste them!
• Pour in the milk and the water and clams with juice, and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.
• Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.

OREGON COAST CLAM CHOWDER

Steps:

• 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.