Oregon Coast Clam Chowder

Recipe by CRADER4903
READY IN: 1hr 15mins


  • 4
    quarts littleneck clams (about 1 2/3 cups cooked and chopped)
  • 1
    clove garlic, chopped
  • 1
    cup water
  • 12
    lb bacon, finely chopped
  • 2
    cups chopped onions
  • 3
    tablespoons flour
  • 3
    cups fish stock
  • 1 12
    lbs potatoes, peeled and diced into 1/2 inch cubes
  • 2
    cups light cream
  • oyster crackers (optional)


  • 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.