Pacific Northwest Clam Chowder
By
Cindy DeVore
@valleygreennaturals
1
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!
Ingredients
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1 Tbspolive oil
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1 smallshallot, finely chopped
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1/2 cdry white wine
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1/4 call-purpose flour
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2 corganic half & half (may substitute 1 cup milk to reduce fat)
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1 corganic chicken broth or stock
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1 cclam juice drained and reserved from cans. if using fresh clams, purchase snow's all-natural clam juice (8 oz.)
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3 can(s)fancy whole baby clams (10 oz.) - if you can buy 30 oz. of fresh clams, even better!
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1 lborganic small red-skinned potatoes, cut into 1/2-inch pieces
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1 1/2 tspold bay seasoning
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1/2 tspkosher salt
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1/4 tspblack pepper
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2 Tbspparsley, chopped (optional garnish)
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1loaf crusty sourdough bread, warmed
How to Make Pacific Northwest Clam Chowder
- Wrap a loaf of sourdough bread in foil and place it in the oven. Warm at 200 degrees while you prepare and cook your chowder.
- In 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.