Pacific Northwest Clam Chowder
Having grown up in Oregon, I have fond memories of visiting a tiny restaurant in Seaside called, "Mo's" where they served the best clam chowder on earth! This recipe is my attempt to re-live the memories of Mo's awesome clam chowder!
- 1 Tbsp
- olive oil
- 1 small
- shallot, finely chopped
- 1/2 c
- dry white wine
- 1/4 c
- all-purpose flour
- 2 c
- organic half & half (may substitute 1 cup milk to reduce fat)
- 1 c
- organic chicken broth or stock
- 1 c
- clam juice drained and reserved from cans. if using fresh clams, purchase snow's all-natural clam juice (8 oz.)
- 3 can(s)
- fancy whole baby clams (10 oz.) - if you can buy 30 oz. of fresh clams, even better!
- 1 lb
- organic small red-skinned potatoes, cut into 1/2-inch pieces
- 1 1/2 tsp
- old bay seasoning
- 1/2 tsp
- kosher salt
- 1/4 tsp
- black pepper
- 2 Tbsp
- parsley, chopped (optional garnish)
- loaf crusty sourdough bread, warmed
How to Make Pacific Northwest Clam Chowder
- 1Wrap a loaf of sourdough bread in foil and place it in the oven. Warm at 200 degrees while you prepare and cook your chowder.
- 4In a large saucepan, heat oil and add chopped shallot. Cook shallot on low to medium heat for 2 to 3 minutes, stirring constantly. Add wine, continue stirring, and cook 1 minute. Slowly whisk in flour, a little at a time, stirring constantly, and cook about 30 seconds.