Chowder Head

Yum, that’s the only sound I make while eating Mo’s Clam Chowder. An institution on the Oregon Coast for over 60 years, Mo’s has the best chowder ever! Okay, Scott prefers the Chowder Bowl in Depoe Bay and Dad loves the recipe Gracie uses at the Sea Hag in Depoe Bay; each to their own.

Now, I had never tasted Mo’s chowder until the mid ‘70’s when I made a batch for a party. I found a recipe in a magazine that said it was the same used in the restaurant. It started with 10# of potatoes, peeled; yep, I had a blister from that one.

Somehow I lost the recipe. It was a good one. I had to do some taste testing (poor, poor me) to get a recipe that was as close to Mo’s Famous Clam Chowder and I think this is just about as good.

Knockoff Mo’s Clam Chowder
4 6.5 oz cans clams drained, reserve the juice
½ lb bacon, diced small
½ half medium onion, diced small
4 cups potatoes, peeled and diced small
¼ cup flour
4 cups whole milk or we like to use 3 cups whole milk and 1 cup half & half

1. Fry the bacon until it is almost crisp, and then add the onion and cook until the onion is transparent. Don’t brown the onion. Drain the bacon/onion reserving ¼ cup of the bacon fat. If you don’t have ¼ cup bacon drippings add butter to make the ¼ cup.

2. Mix the flour into the reserved bacon fat to make a roux. Cook until it is bubbly. Don’t brown.

3. Cook the potatoes in the reserved clam juice and just enough water to cover. Don’t let them burn. This will take less than 10 minutes.

4. Stir the milk into the roux and allow to thicken.

5. When thick add to the potatoes and clams; mix carefully.

6. Salt & pepper to taste

7. I like to let this simmer for about 30 minutes to let the flavors mingle.

8. Serve with a pat of butter and a sprinkle of paprika on top.

Serves 6 with crusty garlic bread, just like Mo’s does.

The chowder at the Chowder Bowl is thick and rich without any pretense. It tastes like the best cream of potato soup you ever tasted with wonderful clams running through. I don’t like to go to the Chowder Bowl any more. There seems to be a revolving door on the ownership. Sometimes it is the best place on the Coast, clean and sparkling; other times it is greasy and lackadaisical.

Chowdered Bowl Clam Chowder
4 6.5 oz cans of clams, drained reserving the broth
¼ cup butter
½ medium onion, diced small
4 cups potatoes, peeled and diced
2 cups whole milk
2 cups half & half

1. In a skillet, melt the butter, add the onions and just sweat them until they are translucent – Don’t brown.

2. Mix the flour into butter/onions to make a roux. Cook until it is bubbly. Don’t brown.

3. Cook the potatoes in the reserved clam juice and just enough water to cover. Don’t let them burn. This will take less than 10 minutes.

4. Stir the milk into the roux and allow to thicken.

5. When thick add to the potatoes and clams; mix carefully.

6. Salt & pepper to taste

7. I like to let this simmer for about 30 minutes to let the flavors mingle.

8. Serve with a pat of butter on top.

Serves 6

“Say, ‘Goodnight,’ Gracie” Sea Hag Clam Chowder
6 6.5 oz cans clams, drained reserving the juice
2 TBSP butter
4 slices bacon, diced
½ medium onion, diced
3 ribs celery, diced
3 cloves garlic, minced
Bay leaf
4 cups potatoes, peeled and diced
2 cups half & half
2 cups milk
1 tsp Tabasco

1. In a skillet, melt the butter, add the bacon and cook until the bacon is nicely crisp.

2. Add the onions, garlic, bay leaf and celery just sweat them until they are translucent – Don’t brown. Just before adding the flour remove the bay leaf.

3. Mix the flour into butter/onions to make a roux. Cook until it is bubbly. Don’t brown.

4. Cook the potatoes in the reserved clam juice and just enough water to cover. Don’t let them burn. This will take less than 10 minutes.

5. Stir the half & half into the roux and allow to thicken.

6. When thick add to the potatoes and clams; mix carefully.

7. Salt & pepper to taste

8. I like to let this simmer for about 30 minutes to let the flavors mingle.

9. Serve with a pat of butter on top.

Serves 6

My Favorite Vegetarian Corn Chowder
¼ cup butter
½ medium onion, diced small
4 ribs celery, diced small
2 carrots, diced
4 cups potatoes, peeled and diced
2 cups corn kernels I prefer fresh corn, but usually use frozen or even canned, drained corn
2 cups whole milk
2 cups half & half
Salt and pepper to taste  This is one dish I use salt in, usually 1 tsp
1. In a skillet, melt the butter, add the onions, celery and carrots just sweat them until they are translucent – Don’t brown.

2. Mix the flour into butter/onions to make a roux. Cook until it is bubbly. Don’t brown.

3. Cook the potatoes in just enough water to cover. Don’t let them burn. This will take less than 10 minutes.

4. Stir the milk into the roux and allow to thicken.

5. When thick add to the potatoes; mix carefully.

6. Add the corn kernels

7. Salt & pepper to taste

8. I like to let this simmer for about 30 minutes to let the flavors mingle.

9. Serve with a pat of butter on top.

Serves 6