On a chilly winter day on the Oregon Coast, a heaping bowl of local chowder hits the spot like nothing else! There are numerous Oregon Coast restaurants we recommend if you want to grab a bowl this local favorite; but if you live far away and can’t get here quick enough, we have collected our favorite chowder recipes from the locals for you to enjoy in wherever you are!
This recipe comes from the Oregon Coast Culinary Institute in Coos Bay, Oregon- the only culinary school located on the Oregon Coast. The Oregon Coast Culinary Institutes’ new 17,000 square foot facility is a start-of-the-art culinary facility with three large teaching kitchens, three classrooms, a huge area for banquets with a beautiful demonstration kitchen. To learn more about this Oregon Coast gem, visit their Webpage (and see video below).
Adventure Coast Clam Chowder
Courtesy the Oregon Coast Culinary Institute
2 qt canned, minced clams, with their juice; OR fresh shucked clams, with their juice.
1 ½ qt clam juice
10 oz salt pork, ground or fine diced
1 lb onions, small dice
4 oz flour
2 lb potatoes, small dice
2 ½ qt milk, hot
1 cup heavy cream, hot
Salt and white pepper to taste
Drain the clams reserving the juice. If you are using fresh clams, chop them, being sure to save the juice. Combine the reserved clam juice and 1 ½ qt clam juice in a saucepan. Bring to a boil. Remove from the heat and keep the liquid hot for later.
In a heavy saucepot or stockpot, render the salt pork over medium heat. Add the onions and cook slowly until soft. Be careful not to brown them. Add the flour and stir to make a roux. Cook the roux slowly for 3-4 minutes, but do not let it brown. Using a wire whip, slowly stir the hot clam juice liquid into the roux. Bring to a boil, stirring constantly to make sure the liquid is smooth. Add the potatoes. Simmer until tender.
Stir in the clams and hot milk and cream. Heat gently, but do not boil. Season to taste with salt and pepper.