South Coast Clam Chowder
Featured: Littleneck, butter or Razor Clams
Chef Sheryl McDonald, OSU Extension Service - Curry County
Ingredients
Serves 6-8
- 6 cups diced potatoes
- 1 lb bacon, diced
- 1 cup chopped onion
- 1/8 cup flour
- 4 cups chopped clams, undrained if canned
- ½ cup clam juice (only if fresh clams used)
- 2 cups milk
- 2 cups ½ & ½
- salt & pepper to taste
- butter to taste
Instructions
- Boil potatoes until just slightly soft.
- Saute bacon until it begins to render.
- Add onion and cook until translucent. Drain liquid. Stir in flour.
- Add potatoes to bacon/onion mixture.
- Add clams with liquid (or juice if fresh clams) and cook for 5 minutes.
- Add milk and ½ & ½. Heat to a slow boil stirring frequently to avoid scorching. Cook until potatoes are soft.
- Add salt and pepper to taste.
- Dot with butter when serving.