I love soups and I LOVE clam chowder. I grew up with my mom’s clam chowder recipe, which I still love. But I also grew up going to Mo’s at the Oregon coast.
Their clam chowder is totally different from my mom’s and yet also terrific. It has this completely other flavor that my mom’s doesn’t have. SO for years I’ve been trying to figure it out.
After scrounging the internet I found a few different recipes that CLAIMED they were THE Mo’s recipe. SO I figured I’d take what I already know about soups and give it a try! It turned out great.
Still not QUITE right, but oh so close! Next time I think I’ll try using half and half in place of some or all of the milk. I think that might push it over the edge in the way I’m hoping for!
Mo’s Clam Chowder
- 1 lb. Bacon diced
- 1/4 lb smoked ham diced
- 6 cups chopped onions
- 1/4 cup all-purpose flour
- 1 can minced clams drained, keep the juice
- 2 jars clam juice
- 12 cups diced potatoes
- Salt and pepper
- 5 cups water
- 6 cups whole milk
- Butter and paprika
- Saute bacon and ham together, add onions and saute until limp. Set this mixture aside, but do not drain. In 5 cups of water, add potatoes, salt, pepper and all the clam juice. Cook until potatoes are tender. Set aside and do not drain.
- To the bacon, ham and onion mixture add the flour and make a roux. Mix the roux into the potato mixture, bring to a boil. Stir down when the boiling point is reached and add the milk and clams. Garnish with a dollop of butter and add a dash of paprika.