To celebrate Oregon’s Adventure Coast Chowder Bounty (going through March 1, 2012), we have collected our favorite top secret recipes from the locals and have shared them with you on our Chowder Bounty site.
Just one taste and you will see why we’re prouder of our chowder! The following recipe is a great dish to serve at upcoming holiday gatherings:
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.
For more recipes from Chef Jardin Kazaar, watch his 5 Minute Gourmet series on KCBY CBS 11. Visit our Chowder Bounty Recipe Page to view and download more recipes!
The Coos Bay – North Bend Visitor & Convention Bureau wants visitors to discover our hidden treasures and taste the world’s best Clam Chowder. Book our Chowder Bounty Lodging Specials between now and March 1 at a participating hotel and give you a Dining Gift Certificate for TWO FREE CUPS OF CHOWDER to sample some of our best from participating restaurants. (1 Night Minimum Stay)