OREGON CLAM CHOWDER RECIPE RECIPES

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MO'S CLAM CHOWDER RECIPE - FOOD.COM



Mo's Clam Chowder Recipe - Food.com image

This is from Mo's Restaurant that have many locations along the Oregon Coast. They make the best clam chowder and this is supposed to be their recipe. I have a recipe for a lactose free version as well if you need it.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 10

4 slices bacon
1 onion, Diced
3 (6 ounce) cans clams, with juice
5 medium potatoes, peeled and chopped into bite size pieces
4 teaspoons flour
salt and pepper
1 teaspoon lemon pepper
1 teaspoon dried parsley
4 cups whole milk
1 1/2 cups water

Steps:

  • In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.
  • In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.
  • Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo's doesn't keep them in their soup, just as a flavoring. I personally add them as not to waste them!
  • Pour in the milk and the water and clams with juice, and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.
  • Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.

Nutrition Facts : Calories 259.9, FatContent 6.5, SaturatedFatContent 3, CholesterolContent 33.9, SodiumContent 475.3, CarbohydrateContent 33.7, FiberContent 3.2, SugarContent 7.8, ProteinContent 16.6

EASY CLAM CHOWDER RECIPE, LIGHTENED UP - SKINNYTASTE



Easy Clam Chowder Recipe, Lightened Up - Skinnytaste image

This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

Provided by Gina

Categories     Dinner    Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 13

2 tbsp unsalted butter
2 tbsp flour
1 large white onion (chopped fine)
2 medium russet potatoes (peeled and cubed small)
3 cups 2% milk
1 cup vegetable broth
2 10 oz cans clams (drained, juice reserved)
2 bay leaves
1 tsp thyme
2 tbsp fresh chopped parsley
kosher salt and fresh pepper
1 cup fresh corn
oyster crackers (optional for serving)

Steps:

  • In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
  • Add flour and stir 1 to 2 minutes.
  • Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
  • Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
  • Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
  • Add clams, corn and adjust salt if needed and cook another 5 minutes.
  • Serve and garnish with fresh parsley.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 209 kcal, CarbohydrateContent 23.5 g, ProteinContent 16 g, FatContent 6 g, SodiumContent 209.5 mg, FiberContent 2 g, SugarContent 6 g

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