Who wants a one pot clam chowder that is ready in 30 minutes and tastes better than what you get at a restaurant on the Oregon Coast??? I think the answer is all of us…
I used to live an hour from Newport, Oregon and was absolutely spoiled with frequent jaunts out to the coast! Even at a two hour drive round trip, Jonathan would frequently pack us into his green T-top and we would enjoy the drive over for dinner and a walk on the beach.
The Oregon Coast is often cool and refreshing which makes a bowl of clam chowder the perfect meal. Order some great garlic bread and you have the perfect evening of eating yourself into a delightful food coma!
I used to avoid making chowder at home because it felt complicated. This version keeps things simple and easy. You don’t need to be a skilled chef to get this on the table quickly for your family. It is also better than almost any chowder you can buy in a restaurant!
Everything is cooked in one pot and the dairy gets added at the end so that the chowder won’t “break” and have a icky texture. If you have kiddos who are less used to seafood try my tricks in the note at the end of the printable recipe.
If you ever do find yourself visiting Newport, Oregon and want a great bowl of chowder we no longer recommend the famous Moe’s Chowder. In the last 10 years their quality has slipped a lot. Instead we suggest The Chowder Bowl down on Nye Beach. They claim to have the best chowder on the coast and I’m inclined to agree! It is absolutely top notch every time and there is lots of parking. Enjoy!
Tools In This Post: I use an enamel cast iron pot to make my chowder. Le Creuset pots can get pretty expensive. This is a more practical option for most budgets.
I recommend serving the chowder with some really great bread! These rolls hit the spot and are as easy as the chowder.
- 3 - 4 slices bacon, chopped into bits
- 1 bunch green onions
- 1 Tbsp. butter
- 2 Tbsp. flour
- 1 pound russet potatoes, peeled and cut into small dice
- 2 cups hot water
- ½ tsp. fresh ground black pepper
- ¼ tsp. salt
- 1 can baby clams in clam juice or salt water (10oz), drained weight is 5oz*
- 1 cup 2% milk
- ½ cup whipping cream
- 1 Tbsp. minced fresh parsley
- In a large heavy pot cook bacon over medium heat. Stir until it’s just getting brown, but don’t let it crisp.
- Cut the green tops off of the onions and set aside for later. Chop the white and light green parts and add to bacon, along with butter. Cook, stirring, for 30 seconds.
- Add flour and cook for another 30 seconds. Stir in potatoes, water, pepper and salt. Bring to boil and cook with the lid cracked, for 15 – 20 minutes until potatoes are tender. Stir frequently to prevent burning.
- Chop ½ cup of the reserved green onion tops and add to chowder with drained clams, milk, cream and parsley.
- Cook, stirring until heated through but not boiling. If you boil the milk will separate and the texture will become grainy. Taste and add additional pepper and salt if necessary.
- Serve hot with warm French bread, garlic bread or green salad.
This recipe is participating in the Weekend Potluck!
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