Oregon Coast Clam Chowder

May 11, 2023May 11, 20230 1
Oregon Coast Clam Chowder - A Hearty Seafood Classic
in Soup

Prep

40 min

Cook

30 min

Ready In

1 hour 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 quarts littleneck clams ( about 1 2/3 cups cooked and chopped )
1 clove garlic , chopped
1 cup water
1/2 lb bacon , finely chopped
2 cups chopped onions
3 tablespoons flour
3 cups fish stock
1 1/2 lbs potatoes , peeled and diced into 1/2 inch cubes
2 cups light cream
oyster crackers ( optional )

Nutrision Information

Servings Per Recipe
8
Calories
513
Sugar
5g
Fat
34g
Clam chowder is a classic American dish, and this version is modeled after the creamy, flavorful chowder found on the Oregon Coast. Made with fresh clams, bacon, potatoes, and cream, this soup is a perfect warming meal on a cold evening. It can be served as a main course or as a starter for a larger meal. The bacon adds smokiness and depth of flavor, while the potatoes provide a hearty texture. Cream and fish stock are used to create a velvety texture and to enhance the flavors of the other ingredients. If you have never tried clam chowder before, this is a classic recipe that is sure to delight.

Instructions

1.Soak the clams in cold water for at least 20 minutes.
2.Drain and rinse the clams, then place them in a large pot with the garlic and water. Cover the pot and bring to a boil over high heat.
3.Cook for 5 minutes, or until the clams have opened. Remove from heat and let cool.
4.Remove the clams from their shells, reserving both the meat and the liquid separately.
5.In a large, heavy pot, cook bacon over medium-high heat until crisp. Remove the bacon, leaving the fat in the pot.
6.Add the onions to the pot and cook, stirring occasionally, until they are tender and lightly golden, about 10 minutes.
7.Add the flour and whisk to combine. Cook for 3-4 minutes more, stirring constantly.
8.Add the fish stock and stir until smooth. Add the potatoes and bring to a boil.
9.Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
10.Add the reserved clam meat and liquid and the cream. Heat through, but don't boil.
11.Serve hot, garnished with bacon and oyster crackers (if desired).

PROS

This hearty soup is loaded with clams and potatoes, making it a filling and satisfying choice.

The cream adds richness and depth of flavor.

This recipe is perfect for a cool evening in the fall or winter.

CONS

This chowder is high in fat and calories, so it should be enjoyed in moderation.

Clams can be high in sodium, so those on a low-sodium diet should be cautious.

Fresh clams can be expensive and difficult to find in some areas.

HEALTH & BENEFITS

Despite its high calorie and fat content, this clam chowder does have some nutritional benefits. Clams are an excellent source of protein, vitamin B12, and iron. They also contain some omega-3 fatty acids, which promote heart health. Potatoes are a good source of vitamin C and potassium. However, this soup should be considered an indulgence rather than a health food.

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