Clams have been a big deal on my Dad’s side of the family. My grandparents loved to go clamming on the Oregon coast. Then my grandmother would have the clams canned for later use. During the holidays, she would make Clam Dip, and any time of year she would make clam chowder. Both were delicious. This is my version of her recipe which I am calling Pacific NW Clam Chowder. It has many ingredients but is very simple to make. I also recommend my Garlic and Parsley Sourdough Toast.
Pre-heat oven to 400 degrees F. Place the bacon in a single layer on a sheet pan lined with parchment paper.
Bake for 20 minutes or until browned. Lay the bacon on paper towels and set aside.
Put the clams and one can of reserved clam juice in a food processor. Set the second clam juice aside. (If the chowder is too thick towards the end, you will have more clam juice to add.) In a food processor, mince the clams and juice well. Leave aside the clam mixture for now.
Add the chicken broth to a Dutch oven (or a large pot).
Add the potatoes, celery and carrots.
Cover and cook over medium high heat for 5 minutes.
Meanwhile, sauté the onions and garlic in 2 tablespoons butter. Set aside off the heat.
In the Dutch oven, add the corn, onion-garlic mixture and the oregano.
Then stir in the clam mixture. Salt and pepper to taste keeping in mind that the clams are already a bit salty.
Cover and simmer for 10 minutes. Turn off the heat until ready to serve.
Crumble the bacon. Before serving, add the half and half along with the crumbled bacon. Warm on the stove for 5 minutes.
Ladle the chowder into bowls and garnish with a slab of butter and fresh parsley or basil. This serves 6.
Ingredients
Directions
Pre-heat oven to 400 degrees F. Place the bacon in a single layer on a sheet pan lined with parchment paper.
Bake for 20 minutes or until browned. Lay the bacon on paper towels and set aside.
Put the clams and one can of reserved clam juice in a food processor. Set the second clam juice aside. (If the chowder is too thick towards the end, you will have more clam juice to add.) In a food processor, mince the clams and juice well. Leave aside the clam mixture for now.
Add the chicken broth to a Dutch oven (or a large pot).
Add the potatoes, celery and carrots.
Cover and cook over medium high heat for 5 minutes.
Meanwhile, sauté the onions and garlic in 2 tablespoons butter. Set aside off the heat.
In the Dutch oven, add the corn, onion-garlic mixture and the oregano.
Then stir in the clam mixture. Salt and pepper to taste keeping in mind that the clams are already a bit salty.
Cover and simmer for 10 minutes. Turn off the heat until ready to serve.
Crumble the bacon. Before serving, add the half and half along with the crumbled bacon. Warm on the stove for 5 minutes.
Ladle the chowder into bowls and garnish with a slab of butter and fresh parsley or basil. This serves 6.