The Oregon coast is a great place to visit for a family. With lots of outdoor activities, everyone is happy and exhausted by the end of the day. Besides Oregon’s delicious crab that can be caught fresh from the dock, the beaches also wash up some rather interesting clams. The kids and I were able to dig up a few of these massive clams! Most people recommend breading these clams and frying them, but the 54 degrees weather suggested a comforting soup. Clam Chowder that is.
The chowder was delicious and made enough for probably 3-4 meals. It can be frozen and reheated for the same delicious dinner in the future.
We used razor clams, however any clam, fresh or canned will work. Also despite the addition of bacon, bacon fat, and a ridiculous amount of butter, I used fat free half and half and it was still delicious. It gives me peace of mind
Oregon Clam Chowder
- 1 pound clams, fresh or canned finely chopped
- 1 large white onion, diced
- 2 large cloves of garlic, mashed or finely chopped
- 3 celery stalks, diced
- 1 pound of bacon, finely chopped before cooking
- 8 medium red potatoes
- 46 ounces of clam juice
- 1 ½ sticks butter (12 tablespoons)
- 1 ½ cups flour
- 4 cups half and half
In a large skillet, fry bacon until crispy. Once cooked, remove but keep the grease. Fry the onions, garlic and celery until soft in bacon grease. Set aside.
In a large pot of boiling water, boil the potatoes until just soft. Drain and set aside. In the pot and on low heat, melt butter and add the flour to create a roux. Once flour/butter has thickened add clam juice. Cook for 5 minutes, then add the bacon, onions, garlic and celery to the pot. Pour the half and half into the pot and cook for another 15 minutes. Once done cooking, add the clams, remove the pot from heat and cover. Allow to sit with the lid secure for 15 minutes. Salt and pepper to taste and enjoy!