Thursday Treasure: Mo's Clam Chowder Recipe



Cannon Beach

I was feeling melancholy this week and wanted some comfort food for thought...No comfort food to eat.  Although I am a chocoholic, the best food I have ever eaten is the clam chowder served at Mo's Chowder house.  They have several locations along the Oregon coast with my favorite one being in Cannon Beach.  That glorious, soul fulfilling chowder is my Thursday Treasure. 

They ship chowder all over the United States except for Hawaii and Alaska, so for me that stinks.  It means I have to cook it myself.  Of course their recipe is a secret and of course people claim to know it.  This is the one that I found that is the closest taken from Oregon Living Magazine. 

Ingredients:

• 1 lb. Bacon, diced
• Salt and pepper
• 1/4 lb smoked ham, diced
• 6 cups minced clams, drained
• 6 cups chopped onions
• 1/4 cup all-purpose flour
• 5 cups water
• 6 cups whole milk
• 12 cups diced potatoes
• Butter and paprika

Preparation:

Saute bacon and ham together, add onions and saute until limp. Set this
mixture aside, but do not drain.

In 5 cups of water, add potatoes, salt, pepper and any collected clam juice.
Cook until potatoes are tender. Set aside and do not drain.

To the bacon, ham and onion mixture add the flour and make a roux. Mix the
roux into the potato mixture, bring to a boil. Stir down when the boiling
point is reached and add the milk and clams.

Do not allow the chowder to boil again once the milk is added. Garnish with
a dollop of butter and add a dash of paprika.
Serves 12-14

If you love chowder, you have got to try this.  When I eat there I always get it with small bay shrimp added to it and often in a bread bowl.  I hope you like it.  Bon Apetite, and Later Mates!