Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is from Mo's Restaurant that have many locations along the Oregon Coast. They make the best clam chowder and this is supposed to be their recipe. I have a recipe for a lactose free version as well if you need it.

Ingredients Nutrition

Directions

  1. In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.
  2. In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.
  3. Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo's doesn't keep them in their soup, just as a flavoring. I personally add them as not to waste them!
  4. Pour in the milk and the water and clams with juice, and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.
  5. Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.
Most Helpful

very close to Mo's Clam Chowder, My step mom sent it to me and I was trying to find it again I think this is it http://www.katu.com/amnw/recipes/6109616.html but the one listed is very close and easy to follow

4 5

I grew up in Portland, and Mo's is the best place for chowder on the Oregon coast. This chowder recipe is very very good, however, it's not Mo's. Definately give it a try, it was a hit at my house on Xmas Eve (chowder is a tradition in our house), but if you're looking for Mo's, keep looking, this isn't it.

Prepared this recipe yesterday and liked the results. Made a couple of mistakes by adding too much pepper, and running out of milk, so used condensed milk. I also used 4 Tbs of flour, instead of 4 tsp of flour. Next time I'll chop the onion into smaller pieces, use less pepper and probably use whole milk for all the liquid, and no water. The larger quantity of flour did not make the chowder too thick or affect the taste so I'll probably use the same amount next time. I've eaten at Mo's in Newport, OR many times and their chowder is good, but I've had equally good or better flavor with other recipes. Still, this is a very good recipe.