Classic Oregon Coast Clam Chowder
This recipe hails back to the early 1900's when my family settled on the northern Oregon Coast. In our family, we serve this on Christmas Eve.
Classic Oregon Coast Clam Chowder
This recipe hails back to the early 1900's when my family settled on the northern Oregon Coast. In our family, we serve this on Christmas Eve.
Cooking Instructions
- 1
Cut bacon into small pieces. Bake at 300 degrees for about 45 minutes or until cooked completely. Do not let it get too crisp or burn. Save bacon and grease. Do not drain.
- 2
Dice onions and celery. Saute in butter until soft. Add bacon and grease (I never said this was low-cal). Add clams and juice. Add bay leaves. Simmer on med-low for 30 minutes. Stir frequently.
- 3
Add parsley.
- 4
Scrub the potatoes. Peel the potatoes but leave a few bits of the skin. Dice the potatoes.
- 5
Add potatoes. Cook until just starting to soften. About 15 minutes on medium.
- 6
Add half & half... (again, not a low-cal chowder). Heat on low to medium until just starting to boil. Stir frequently.
- 7
Add salt & pepper to taste.
- 8
Make a cold water roux with either potato starch or white flour. Don't make your roux too thick. It should be runny so you can pour it slowly into the chowder. Stir evenly into chowder. Don't add too much. If you do, just add a little more half & half to thin it down.
- 9
BTW, I have found that a nice Oregon Pinot Noir pairs very nicely with the chowder cooking process. If you're interested in a wine pairing for the eating of the chowder I am sure you can find many sources online to help with that selection. Me? I drink beer... Preferably an IPA.
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