OREGON COAST CLAM CHOWDER

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Oregon Coast Clam Chowder image

This oustanding recipe was a favorite of my husband's and I on our honeymoon at Seaside Oregon located on the northern pacific coast.

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.

Nutrition Facts : Calories 921.8, Fat 39.5, SaturatedFat 16.1, Cholesterol 285.5, Sodium 877.2, Carbohydrate 47.1, Fiber 3.4, Sugar 3.3, Protein 89.7

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