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.

I don't suggest quantities for the salt and white pepper because the bacon and clams bring so much flavor to the chowder, they might not be needed. My rule is to start with none and add, as needed.

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.

I don't suggest quantities for the salt and white pepper because the bacon and clams bring so much flavor to the chowder, they might not be needed. My rule is to start with none and add, as needed.

stklein56 @stklein56

Liberty Hill, TX

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.

I don't suggest quantities for the salt and white pepper because the bacon and clams bring so much flavor to the chowder, they might not be needed. My rule is to start with none and add, as needed.

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.

I don't suggest quantities for the salt and white pepper because the bacon and clams bring so much flavor to the chowder, they might not be needed. My rule is to start with none and add, as needed.

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Ingredients

6-8 People

8 OuncesThick Sliced Bacon
4 OuncesButter
1Large Yellow Onion
5-6 StalksCelery
51 OuncesChopped Ocean Clams (I get mine on Amazon)
2Bay Leaves
2 SprigsFresh Thyme
4 ClovesGarlic (Crushed)
1/4 Cupfinely diced fresh Parsley
40 OuncesDiced Red Potatoes
1 QuartHalf & Half
1/2-1 CupAll Purpose Flour to thicken
To taste Salt & White Pepper
1 CupCOLD Water

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Steps

1

Cut bacon into small pieces. Cook in chowder pot on medium heat. Do not let it get too crisp or burn. Do not drain.
2

Dice onions and celery into 1/4 inch pieces. Add with butter to the chowder pot with the bacon. Sauté until soft.
3

Add clams and juice.
4

Add bay leaves, thyme, garlic and parsley. Simmer on medium for 30 minutes. Stir frequently.
5

Scrub and peel the potatoes. A little skin left on the potatoes is fine. Dice the potatoes to 1/2 inch cubes.
6

Add potatoes to the chowder. It's okay if the potatoes aren't completely covered. Cook until just starting to soften. About 15 minutes on medium. Stir frequently.
7

Add half & half. (Not a low-cal chowder)
8

Create a flour - water thickening paste by mixing one cup of COLD water with the 1/2 to 1 cup of flour. Use a small whisk or fork to mix completely so there are no clumps. ALL the flour must be hydrated (wet) before adding to the chowder.
9

Heat on low to medium until just starting to boil. Stir frequently.
10

Add salt & white pepper to taste.

Tips

For an Oregon experience, serve with Sourdough Bread and a thick slice of Tillamook Cheddar Cheese.

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, Furious IPA from Surly Brewing.

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