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Canyon Way Clam
Chowder
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From Oregon, we have this recipe. We’ve had chowder it Mo’s in Coos Bay and loved it, so we opted to add a West Coast suggestion for chowder, as a tribute.
Ingredients:
- 2 lb. Russet Potatoes, Peeled and
Diced ½"
- 2 lb. Yellow Onions, Diced
- 4 C. Celery, Sliced ¼"
- 3 Garlic Cloves, Crushed
- 8 oz. Bacon, Sliced
- 1 oz. Olive Oil
- 2 - 8 oz. Bottles Clam Juice
- 2 - 8 oz. Cans Chopped Ocean Clams
- ½ t. Thyme
- ½ t. White Pepper
- ½ t. Black Pepper
- ¼ t. Kosher Salt
- 1 t. Tabasco Sauce
- 2 Bay Leaves
- 4 C. Heavy Cream
Preparation:
Melt ½ lb. butter in a sauce pan and whisk in 7 oz. white flour. Over very low heat, cook mixture for 10 minutes, stirring often.
In a large stock pot over medium-high heat add the olive oil and bacon and cook until the bacon is almost done. Add the onions and celery and cook until the onions are translucent. Add the garlic and cook for 3 more minutes. Pour in the clam juice and bring to a boil. Add the potatoes and cook until ¾’s done, cooked, but not real soft. Now add the clams and seasonings and bring back to a boil. Slowly pour in the roux while whisking with a wire whisk, continue whisking until all the lumps disappear. Taste, and adjust seasonings. Add the heavy cream and whisk thoroughly to incorporate. Ladle into large bowls and enjoy.
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