South Coast Clam Chowder
South Coast Clam Chowder
45
CA
OR
WA
6-8
Ingredients
6 cups diced potatoes
1 lb bacon, diced
1 cup chopped onion
1/8 cup flour
4 cups chopped clams, undrained if canned
½ cup clam juice (only if fresh clams used)
2 cups milk
2 cups half & half
Salt & pepper to taste
Butter to taste
Boil potatoes until just slightly soft.
Sauté bacon until it begins to render.
Add onion and cook until translucent. Drain liquid.
Stir in flour.
Add potatoes to bacon/onion mixture.
Add clams with liquid (or juice if fresh clams) and cook for 5 minutes.
Add milk and half & half.
Heat to a slow boil stirring frequently to avoid scorching.
Cook until potatoes are soft.
Add salt and pepper to taste.
Dot with butter when serving.
Recipe and photo by Sheryl McDonald, OSU Extension Service - Curry County
Species Group
Clams, Mussels, Oysters