It has been cold here, and by cold I mean COLD… we got a few feet of snow on Friday!!! When it get’s cold I like soup, chowders and stews. I’m not the only one, right?
I grew up with clam chowder. I’ve always loved my mom’s recipe, but I also have a love for the clam chowder at my favorite beach side restaurant, Mo’s, in Oregon. I’ve tried a few Mo’s Knock offs, and they are great, but I love my version as well.
- 2 Lrg onions, diced
- olive oil
- 5-6 big potatoes, peeled and cubed
- 2 celery stalks chopped
- Can crushed clams
- 2 Jars Clam Juice
- 3/4 C butter
- 3/4 C flour
- Half pint of cream
- Half pint of Milk
- 1/2 jar bacon bits
- shredded cheddar
- salt and pepper
- In a large pot saute the onions in oil until they caramelize.
- Add the potatoes, celery and the clam juice then add enough water to cover vegetables. And a dash of salt Boil.
- In small pot (while the vegetables are boiling) melt butter, then add the flour and stir to paste.
- Add the cream and milk stir on med/high until it's thick.
- When the vegetables are cooked add the cream sauce to the big pot.
- Add the clams, bacon bits and pepper to taste.
- The longer you let the chowder simmer the better the flavor.
- Serve the chowder with the cheddar, extra bacon bits and cornbread.