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Oregon Clam Chowder Recipe

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This recipe for Oregon Clam Chowder is from Blessed Be the Sugar Cats , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 celery stalks
2 carrots
3-4 potatoes
1 large onion
2 cloves garlic, minced
Salt and pepper
Palm full of basil
Palm full of dill
3 cans of clams, with juice
1 quart half and half
1 cup milk
4 Tbsp butter
4 Tbsp flour
Optional bacon and corn
Directions:
Directions:
Cut up the vegetables and put the celery, carrots, potatoes, garlic, salt and pepper, onions, dill, and basil with the three cans of clams with juice into a pot. Make sure the clams you get are the good pink kind, preferably from the western coast. Add a cup or so of water; not quite enough to cover the vegetables, but enough that it won’t all evaporate before the veggies are tender. Put a lid on it and steam it. Keep an eye on it and if the water and clam juice gets too low, add a bit more.

When the veggies are tender, add a quart of half and half.

Over medium heat, melt 4 Tbsp butter in a saucepan. Add about 4 heaping Tbsp flour. Stir until smooth and bubbly. Add one cup milk and stir until blended. Add the mix to the chowder and stir in gently. If you want, now is the time to put in some chopped bacon and corn.
Personal Notes:
Personal Notes:
This recipe is ideal for the chef who is willing to try what works best. Most of these amounts are simple suggestions. Try what works for you.

 

 

 

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