THICK & CREAMY PACIFIC COAST CLAM CHOWDER

I’ve always been a huge lover of clam chowder. My family has always eaten all kinds of seafood and fish, and I think clam chowder will forever be my go to comfort food. I remember when I was younger going to Birch Bay, WA for two weeks every summer to fish for crab and dig clams and then using the fresh clams I dug out of the rocky beach for our chowder.

Here on the Oregon Coast I use fresh purple varnish clams and cockle clams that we get over in Siletz Bay, but I will write this recipe for canned clams! I have researched numerous clam chowder recipes on the internet and from real people and have come to this. It’s packed with flavor and clams so from the bottom of my heart I hope you LOVE my chowder! :)

ingredients

  • 6 thick cut bacon strips (chopped)

  • 2 yellow onions (chopped)

  • 6 celery stalks (chopped)

  • 1 large leek (chopped)

  • 2-3 garlic cloves (minced)

  • 4-5 Yukon gold potatoes (peeled & diced)

  • 1 stick of butter (melted)

  • 1/3 cup all purpose flour

  • 3 teaspoons corn starch (1/4 teaspoon separate)

  • 1/2 teaspoon white pepper

  • 1/2 teaspoon thyme

  • 2 teaspoons sea salt

  • 1 teaspoon black pepper

  • dash of red pepper flakes

  • 6 cans clams (save the juice!)

  • 1 cup half & half

  • 2 cups heavy cream

  • 1 cup pinot gris

  • 1/2 cup seafood stock

  • 6 bay leafs

  • pat of butter and dried parsley

directions

  1. Okay so first things first, in a Dutch oven, cook bacon over medium heat until crispy. Remove bacon to paper towels to drain; set aside. Leave the drippings in the pot!

  2. Next sauté onion, leek, celery, and potatoes. Cook for 1 minute and stir in the melted butter, flour, and 1/4 teaspoon of corn starch. These starches will combine with the fat and everything will thicken up nicely when we add our liquids. Cook until onions are translucent. Add garlic; cook 1 minute longer!

  3. Stir in the clam juice, seafood stock, salt, peppers, pepper flakes, and thyme. Bring to a boil. Reduce heat; add in wine and simmer, uncovered, for 15-20 minutes or until potatoes are tender!

  4. Stir in half & half and heavy cream; heat through (do not boil); turn down to low heat; add the bacon and bay leafs! Cook on low heat for 15 minutes-1 hour letting all the flavors combine. Stir occasionally, but be sure to not scrape the bottom of the pot too much! We want to keep the cream from turning a brown color from the burnt bits on the bottom!!

  5. Serve and garnish with the pat of butter and dried parsley, and you’re all finished! I hope you enjoy!

Dana Riggleman