In honor of our final week of Chowder Bounty, I wanted to highlight 2 more Clam Chowder Recipes we have collected from some of our favorite local chefs! If you want to see why we are we’re prouder of our chowder on the Oregon Coast, you can still take advantage of our Chowder Bounty package through March 1.
No matter where you are- we invite you to enjoy these delicious recipes!
Clam Chowder with Fresh Corn & Jalapeno
By Jardin Kazaar of the Black Market Gourmet
4 Cups minced clams (may use canned)
2 Cups fresh shucked corn
1 stalk of celery (minced)
1 medium onion (diced)
2 qt. Chicken stock (or canned clam juice)
1 Jalapeno (finely diced)
4 medium Yukon Gold potatoes (diced)
¼ C butter & ¼ C olive oil
2 Cups heavy cream
2 heaping Tbs. Flour for the roux
Salt / pepper to taste
In a large pot, sweat the celery, onions, potatoes, and Jalapeno in oil and butter on medium heat. When the potatoes are tender, add the flour and keep stirring while adding liquid stock. Add corn and clams, continue stirring while watching for stock to thicken. Last add the cream and adjust seasoning with salt and / or pepper.
Fat Tuesdays Famous Cajun Clam Chowder
By Teresa A Reaves
2 tablespoons olive oil
1 large Spanish onion, chopped (medium dice)
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, cored and finely diced
1 yellow bell pepper, cored and finely diced
1 green bell pepper, cored and finely diced
3 cloves finely chopped garlic
1 cup cream sherry
2 cups chopped clams, fresh or canned (reserve juice from clams if using canned)
3 cups clam juice (use all bottled clam juice or clam juice drained from canned clams plus bottled juice)
3 cups chicken stock or broth
2 tablespoons clam paste (or use clam base or a fish bouillon cube)
2 tablespoons chicken base
1/3 cup chopped fresh parsley
1/3 cup fresh chopped chives
4 ounces bacon, finely diced, cooked until brown, drained lightly
1 1/2 teaspoon white pepper
1 tablespoon Cajun seasoning (Paul Prudhomme brand or other blend…we use our own blend)
1 teaspoon cayenne pepper
1 teaspoon freshly chopped basil
1 tablespoon dried oregano
1 tablespoon lemon pepper
1 teaspoon salt
2 cups diced canned tomatoes (un-drained)
2 3/4 cups tomato puree OR 1 can (12 ounces) tomato paste
1 quart water
1 quart whipping cream
1 quart milk
2 cooked baked potatoes, peeled and diced
1/4 cup cornstarch, MIXED WITH 1/2 cup water (until smooth)
Heat olive oil in large sauté pan. Add onion, carrots, celery, bell peppers and garlic; sauté until tender, about 5 minutes. Add sherry and cook over medium heat until liquid is reduced by two-thirds. Add clams, clam juice, stock, clam paste and chicken base, bacon, seasonings, tomatoes, puree and water.
Bring to low boil and cook, uncovered, for 1 hour. While stirring, add cream, milk and potatoes. Reduce to simmer. Gradually thicken with cornstarch and water mixture. Consistency should be thick enough to coat back of spoon. Cook until heated