Oregon Coast Clam Chowder

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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)

Recipe

• 1 clean the clams and place them in a large pot along with the garlic and water.
• 2 steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
• 3 drain and shell the clams, reserving the broth.
• 4 mince the clam flesh, and set aside.
• 5 filter the clam broth either through coffee filters or cheesecloth and set aside.
• 6 in a large, heavy pot slowly cook the bacon.
• 7 remove from the grease and set them aside.
• 8 slowly cook the onions in the grease for about 6 minutes, stirring frequently, or until cooked through but not browned.
• 9 stir in the flour and cook, stirring, for 3 minutes.
• 10 add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
• 11 bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
• 12 stir in the reserved clams and light cream.
• 13 heat the chowder until it is the temperature you like.
• 14 serve in large soup bowls with oyster crackers on the side.