Oregon Clam Chowder

Oregon Clam Chowder

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.

Razor Clams

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.

Fresh Razor Clams

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 Razor Calm Chowder


Oregon Clam Chowder


    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, washed and diced
  • 46 ounces of clam juice
  • 1 ½ sticks butter (12 tablespoons)
  • 1 ½ cups flour
  • 4 cups half and half


    Oregon Clam Chowder
  1. In a large skillet, fry bacon until crispy.
  2. Once cooked, remove but keep the grease.
  3. Fry the onions, garlic and celery until soft in bacon grease. Set aside.
  4. In a large pot of boiling water, boil the potatoes until just soft.
  5. Drain and set aside.
  6. In the pot and on low heat, melt butter and add the flour to create a roux.
  7. Once flour/butter has thickened add clam juice.
  8. Cook for 5 minutes, then add the bacon, onions, garlic and celery to the pot.
  9. Pour the half and half and the potatoes into the pot and cook for another 15 minutes.
  10. Once done cooking, add the clams, remove the pot from heat and cover.
  11. Allow to sit with the lid secure for 15 minutes.
  12. Salt and pepper to taste and enjoy!

Oregon Clam Chowder in a Fresh Bread Bowl

12 Responses to Oregon Clam Chowder

  1. That looks divine. I am this close to licking my computer screen.
    And frankly there is no guilt to have about bacon or butter. Ever. They should have their own food group.

  2. Those bread bowls looks amazing! I don’t even like clam chowder but this look good enough to try.

  3. YES! It’s not clam chowder unless it has bacon. So far the best Oregon chowder I’ve had was from Gracie’s Sea Hag in Depoe Bay. You?

  4. Oh goodness J this looks so unbelievably good. Want to come to CO and have a chowder day? :) miss you!

  5. If it is served in a bread cup, I simply love it…

  6. hello to all the communityIs this ok to email this article to our email list

  7. I am reading your recipe and it sounds delicious. But, I need more info on the potato part. Are the potatoes peeled or chopped up before you cook them? And, do you actually add them back in? The recipe never says to do that after cooking them to just soft and setting aside.

    • Thank you, I updated the recipe. It is up to you if you want the potatoes with or without skin. I left mine on and it was delicious. Add the precooked potatoes the same time you add the half and half.

  8. Hello, mi looping for te breads recipe for the clam…. I want to make it in the original way, please.

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