Sea Hag Clam Chowder Recipe 55

OREGON COAST CLAM CHOWDER

Steps:

• Clean the clams and place them in a large pot along with the garlic and water.
• Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
• Drain and shell the clams, reserving the broth.
• Mince the clam flesh, and set aside.
• Filter the clam broth either through coffee filters or cheesecloth and set aside.
• In a large, heavy pot slowly cook the bacon.
• Remove from the grease and set them aside.
• Slowly cook the onions in the grease for about 6 minutes, stirring frequently, or until cooked through but not browned.
• Stir in the flour and cook, stirring, for 3 minutes.
• Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
• Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
• Stir in the reserved clams and light cream.
• Heat the chowder until it is the temperature you like.
• Serve in large soup bowls with oyster crackers on the side.

SEA HAG CLAM CHOWDER RECIPE - (5/5)

Steps:

• Drain clams and reserve juice. Combine reserved juice and clam juice in a large soup pot. Stir in basil and thyme. Bring to a boil. In the meantime, melt 3/4 cup butter or margarine over medium heat in a small saucepan. Stir in flour to make a roux. Continue to cook for 20 minutes, stirring occasionally. In separate skillet, cook bacon until limp and slightly brown on the edges. Drain off excess fat. Add celery and onion. Continue to cook for 5 minutes or until tender-crisp. Cook potatoes in lightly salted water just until tender, and then drain. Stir roux into boiling clam juice, using a wire whisk to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil, then reduce heat. Stir in scalded milk or half-and-half. Do not let soup boil. Top each serving with butter and chopped fresh parsley. This recipe yields 6 to 8 servings.