Kathleen Rear

I made clam chowder to take on our camping trip to the coast. It’s based on the recipe from The Chowder Bowl on Nye Beach in Newport Oregon. 

Clam Chowder

1/2 cup (one stick) Butter

1/2 cup Flour

2 cups Whole Milk

2 cups Clam Juice or Fish Stock

1 medium sized Sweet Yellow Onion (diced)

2 medium sized Russet Potatoes

3 6oz cans of Clams (drained)

Salt and Pepper

1 cup chopped Fresh Dill + extra for garnish. 

 

In a large heavy bottomed dutch oven or stock pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent- about 3-5 minutes.

Add the flour and whisk to combine. Cook for 3 minutes whisking often so it does not burn. Add the milk slowly, whisking constantly as the sauce thickens. Add the clam juice. Your soup should be thick but not gloopy- add more milk if necessary.

Season with salt and pepper. 

Peel and chop the potatoes into bite sized cubes and add to the soup. Turn the heat to low and cook covered for 25-30 minutes, stirring frequently to prevent burning. Test doneness of potatoes with the tip of a sharp knife (it should easily pierce the potato).

Add the canned clams. Cook covered until they are warmed through. 

Add the fresh dill and stir to combine. 

Serve with a big hunk of sourdough and more dill to garnish. 

Note: if making ahead like I did, place into a sturdy container and let the chowder cool completely before refrigerating or freezing. Reheat over low heat stirring often so it does not burn.