Comfort Food!

I spend a great deal of time in Oregon, mostly on the coast. While there, I'm always searching for great chowder. The best I've had was from Saffron Salmon in Newport, which closed its doors this past October. The next best was from Yummy in Seaside, but this too closed a number of years back.  On one hand, I miss these establishments, but on the other, I enjoy the continued search.

At home, I have yet to recreate either of these recipes, but I did manage to scoop the formula from one of my favorite East Coast eateries. Over the years I've made some minor adjustments as to make it my own. And since I’m making chowder for dinner tonight, I thought you might enjoy their recipe.

CHOWDER

4 slices bacon, minced 

1/2 tsp. butter

1/2 cup onion, minced
1 tsp fresh garlic
1 tsp Spice Blend (recipe below)

1 Tbsp. flour
1 can clams (6 1/2 oz.)

1 cup bottled clam juice
1 1/2 cups half-and-half 
1/4 tsp white pepper
2 medium potatoes, peeled, and diced 

1 large carrot, peeled, and diced
2 celery stalks, chopped

In a heavy-bottomed two quart soup pot, sauté butter, bacon, onion, garlic, and spice blend over low heat.  Do not allow to burn.  Drain clams and set aside, reserving the juice.  Slowly stir the flour and clam juices in the sauté mixture.  Add vegetables. Bring to a boil; reduce heat.  Add milk and simmer 20 minutes.  Add white pepper and clams.  I usually add other seafoods such as prawns & small scallops.   Heat to serving temperature.  Do not allow to boil, as this toughens the clams.

SPICE BLEND

4 tsp dried oregano
4 tsp dried parsley
2 tsp dried marjoram
2 tsp dried dill
2 tsp dried thyme
4 tsp dried basil
1 tsp dried sage
4 tsp dried rosemary
2 tsp dried tarragon
1 Tbsp. flour

Crush with a mortar and pestle.  Store in an air-tight container and keep in refrigerator.

Picture curtesy of Cliff House, Cape Neddick, Maine