Oregon Clam Chowder Recipes

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MY BEST CLAM CHOWDER

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11



My Best Clam Chowder image

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

MO'S CLAM CHOWDER

This is from Mo's Restaurant that have many locations along the Oregon Coast. They make the best clam chowder and this is supposed to be their recipe. I have a recipe for a lactose free version as well if you need it.

Provided by LDSMom128

Categories     Chowders

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10



Mo's Clam Chowder image

Steps:

  • In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.
  • In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.
  • Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo's doesn't keep them in their soup, just as a flavoring. I personally add them as not to waste them!
  • Pour in the milk and the water and clams with juice, and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.
  • Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.

4 slices bacon
1 onion, Diced
3 (6 ounce) cans clams, with juice
5 medium potatoes, peeled and chopped into bite size pieces
4 teaspoons flour
salt and pepper
1 teaspoon lemon pepper
1 teaspoon dried parsley
4 cups whole milk
1 1/2 cups water

OREGON COAST CLAM CHOWDER

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



Oregon Coast Clam Chowder image

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

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)

NOVELLI'S CLAM CHOWDER

Provided by Food Network

Time 30m

Yield Sixteen 8-ounce servings

Number Of Ingredients 11



Novelli's Clam Chowder image

Steps:

  • Combine the clam juice, clam base, Chardonnay, potatoes, onions, butter, Italian seasoning, pepper and 1 cup water in a pot. Cook over medium-high until the potatoes soften. Add the crabmeat (or clams if crab is unavailable).
  • Meanwhile, heat the half-and-half in a pot over medium-high heat (do not boil); whisk in the cornstarch. Cook, whisking, until heated through and thickened.
  • Add the thickened half-and-half mixture to the chowder. Serve right away.

12 ounces clam juice
4 ounces clam base (clam bouillon)
1/2 cup Chardonnay
1 1/2 pounds russet potatoes, halved and julienned
1 medium yellow onion, halved and julienned
1/4 cup butter
1 tablespoon Italian seasoning
3/4 tablespoon black pepper
8 cups half-and-half
3.3 ounces cornstarch (a little less than a cup)
1/2 pound Dungeness crabmeat (you can substitute chopped clams)

SEASIDE OREGON MANHATTAN CLAM CHOWDER

Gather a limit of fresh razor clams off the beach during a minus tide, clean them, and 20 minutes later, it's chowder time! Subtracting the cream and bacon means fewer calories and it let's the flavor of the fresh razors shine through...

Provided by Ethan Barrow

Categories     Chowders

Time 25m

Yield 6 cups, 3 serving(s)

Number Of Ingredients 14



Seaside Oregon Manhattan Clam Chowder image

Steps:

  • Saute diced onions, thyme, and red pepper flakes in extra virgin olive oil; cook, stirring occasionally, until the onions are translucent, about four minutes. Add the potatoes, along with the water, garlic, bay leaf and reserved juices from the clams and tomatoes. Bring to a simmer and cook until the potatoes are tender, about 8 to 10 minutes.
  • Add the drained tomatoes and fresh razor clams, vegetable cocktail juice and Worcestershire sauce; simmer 1 minute. Add salt and pepper to taste, then the lemon juice. Serve right away!

Nutrition Facts : Calories 443.4, Fat 3.8, SaturatedFat 0.4, Cholesterol 95.4, Sodium 1663.3, Carbohydrate 63.3, Fiber 10, Sugar 25.6, Protein 42.5

1/2 cup diced onion
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 cup diced red potatoes
1 cup water
1/2 teaspoon garlic
1 small bay leaf
10 ounces clams
16 ounces diced tomatoes with juice, drain and reserve juices
1/2 cup vegetable juice cocktail
1/2 teaspoon Worcestershire sauce
1 pinch salt
1 pinch fresh ground pepper
1 teaspoon lemon juice

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