Oregon Clam Chowder
Oregon Clam Chowder offers a rich, creamy broth with tender clams, potatoes, and smoky bacon, perfect for comforting gatherings and seafood lovers seeking bold flavors.
Ingredients
Instructions
- Saute bacon and onion in a large kettle.
- Drain seafood; add liquid, potatoes, and water to the onion and bacon.
- Cook until potatoes are tender, about 10 minutes.
- Just before serving, add seafood, milk, salt, and pepper.
- Heat to boiling, stirring occasionally.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider using smoked bacon instead of regular. If fresh clams are unavailable, you can substitute with more canned clams, adjusting the liquid accordingly. Adding a pinch of thyme or a splash of white wine can elevate the taste. Ensure the potatoes are cut evenly for uniform cooking, and use whole milk for a creamier texture, or opt for a plant-based milk for a lighter version.
Serving Suggestions
Serve the clam chowder hot, garnished with fresh parsley or chives for a pop of color. It pairs beautifully with crusty bread or crackers for dipping. For a complete meal, consider serving it alongside a light salad, such as Layered Cauliflower Salad, or a side of Bacon Mushroom Roll-Ups for a satisfying contrast.
Storage & Reheating
Leftover clam chowder can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm it gently over low heat on the stove, stirring occasionally to prevent sticking. Avoid boiling, as this can cause the milk to curdle. For longer storage, freeze the chowder in portions, though the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Oregon Clam Chowder contains roughly 777 calories, with 17g protein, 113g carbohydrates, and 30g fat. It is an excellent source of vitamin C (195% of the Daily Value), iron (44% of the Daily Value), and calcium (35% of the Daily Value). Note that it is relatively high in sodium, at 798mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of clams in this chowder?
Yes, you can use various types of clams, such as littlenecks or cherrystones, based on availability. Just ensure you have enough liquid from the clams to maintain the chowder's consistency. Fresh clams will yield the best flavor, but canned clams are a convenient substitute.
What can I do to thicken my chowder if it's too thin?
If your chowder turns out too thin, you can thicken it by mixing a tablespoon of cornstarch with cold water and adding it to the pot while stirring. Alternatively, you can mash a portion of the cooked potatoes and stir them back into the chowder to achieve a creamier consistency.
How can I make this chowder dairy-free?
To make a dairy-free version of clam chowder, substitute regular milk with a plant-based alternative, like almond or oat milk. Use coconut cream for a richer texture. Additionally, ensure that the bacon is free of preservatives or choose a plant-based bacon option for a fully dairy-free dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).