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
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.
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
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
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
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
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