Best Oregon Coast Clam Chowder Recipes

Oregon Coast Clam Chowder image

Yield 7 1/2 cups

Number Of Ingredients 11

4 slices bacon, diced
1 tablespoon pan drippings
1 1/2 cups chopped onions
1/4 cup flour
1/4 cup grated carrot
1/4 cup chopped celery
3 cups peeled, diced potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 (8-ounce) cans chopped clams, drained (reserve liquid)
1 cup evaporated milk

Steps:

In large saucepan, cook diced bacon until lightly browned; drain, reserving 1 tablespoon. In reserved drippings, sauté onions until translucent. Stir in flour; add bacon, carrot, celery, potatoes, and seasonings. To reserved clam liquid, add enough water to make 3 cups. Stir into vegetable mixture, bring to boil. Reduce heat and boil gently, uncovered, 20 minutes, stirring occasionally. Add clams; cook 5 minutes longer. Stir in milk; reheat.

Nutrition Facts : Nutritional Facts Serves

Oregon Coast Clam Chowder image

Provided by CRADER4903

Categories Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

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

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.