Go Back
Print
Oregon Clam Chowder
Author: Jackie
Ingredients
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
Instructions
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!