From the kitchen of One Perfect Bite...I've had a wonderful week. My sister has been visiting, and for this brief period of time, the threads of past and present have been so tightly woven that not even light can't pass. It's been a busy time and we've shared some of our favorite haunts with her, cramming into days a decade's worth of discoveries and day-trip adventures. No trip to Oregon would be complete without a visit to the coast and no visit to the coast would be complete without a visit to the legendary Mo's for a cup of their chowder, which many argue is the best in the land. I decided to feature a Mo's-type chowder for Frugal Foodie Friday so you could judge for yourself. This particular recipe was featured on "AM Northwest" and it purports to be a home-sized version of the recipe used in the restaurant kitchen. One of our local warehouse stores sells canned sea clams at a price that brings the cost of this chowder in line with other Frugal Friday dishes. Do try the recipe. It makes a chowder that might not be the best in the land, but it is very, very nice and has the added advantage of being quite simple to make. Here is the recipe.
Clam Chowder...from the kitchen of One Perfect Bite courtesy of AM Northwest
1 (51 oz.) can of chopped Sea Clams
3-1/2 cups clam nectar drained from the Clams, add water if needed
4 cups diced russet potatoes, about 1/2"
1 cup diced yellow onion
1 cup ground or finely diced bacon
4-1/2 cups whole milk
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1) Drain clams, reserving broth to make 3-1/2 cups liquid. Add water if necessary. Place liquid in a 4 quart saucepan.
2) Add potatoes and salt and pepper. Bring to a boil and turn to low heat to cook potatoes until soft but not mushy, about 7 minutes.
3) In a medium sized skillet, brown bacon over medium heat, stirring to brown evenly. When bacon begins to crisp and has rendered its fat, add onion and continue stirring until onion is translucent.
4) Add 1 tablespoon butter to bacon and onion mixture. Add flour and stir constantly to incorporate.
5) Add chopped clams to milk and potato mixture. Heat until very hot, but do not boil.
6) When bacon and onion roux mixture is bubbling, add it to potato and clam mixture and stir to mix well. Simmer for 10 minutes. The chowder will become thick and creamy. If it is too thick thin with milk or cream. Adjust seasoning to taste. Yield: 6 servings.
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