Countdown to Chowder Bounty! The Coos Bay – North Bend Visitor & Convention Bureau Promotion Kicks Off October 1!

Posted by TravelCoosBay on September 29, 2010

Visit the Oregon Coast anytime from October 1- March 1 and enjoy great discounts while tasting the world’s best clam chowder

The Coos Bay – North Bend Visitor & Convention Bureau wants visitors to discover our hidden treasures and taste the world’s best Clam Chowder (yes…you heard me- the world’s BEST Clam Chowder) during Chowder Bounty October 1-March 1, 2010.

Chowder Bounty Visitors will receive $50 in dining gift certificates for participating restaurants when they stay for two nights or more in participating lodging properties.  This gives travelers a chance to try chowder from various restaurants….then vote for the best.

Tell your friends, tell your family, blog about it, share it on Facebook and Twitter.

We have collected our favorite chowder recipes from the locals and we are sharing them with you to show you why we’re prouder of our chowder!  Here is one of our featured recipes!  Visit our Chowder Bounty Recipe Page to view and download more!

Adventure Coast Clam Chowder
Recipe is 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.