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.