Food Friday: Clam Chowder

I fell in love with the Sea Hag in Depoe Bay when I first visited the Oregon Coast many years ago.  They have the best clam chowder.  What’s the next best thing?  Homemade clam chowder from a Sea Hag recipe!

Sea Hag Clam Chowder

3 cans chopped clams

32 oz. clam juice

3/14 oz. clam base

 ¼ tsp dried basil

¼ tsp dried thyme

¾ cup butter or margarine

1 cup flour

½ lb. chopped bacon

¾ cup chopped clelery

¾ cup chopped onion

3 cups peeled and chopped potatoes

4 cups scalded milk or half & half (We like half & half)

Garnish with butter and chopped parsley

Drain clams and reserve juice.  Add reserved juice to clam juice in a large soup pot. Stir in clam base, basil, and thyme. Bring to a boil. Meanwhile melt ¾ cup butter over medium heat in a small saucepan. Stir in flour to make a roux. Cook for 20 minutes stirring occasionally. (This seems like a long time, but it isn’t a typo.)

In a separate skillet, cook bacon until limp and slightly brown on the edges.  Drain off excess fat.  Add celery and onion and cook until tender – about five minutes.  Cook potatoes in highly salted water until tender.  Drain. Whisk roux into boiling clam juice. Stir in clams, bacon mixture, and potatoes. Bring mixture back to a boil and reduce heat. Stir in scalded milk or half & half. Do not let soup boil. Garnish with butter and parsley. Makes 6 – 8 large servings.

On your next trip to the Oregon Coast, be sure to make a visit to Gracie’s Sea Hag for dinner or lunch. You’ll thank me for the advice!

Find more of my favorite recipes HERE.

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