A Taste of Cannon Beach Oregon
There are some places that never lose their magic, no matter how many times you visit. For us, Cannon Beach is one of them.
Just an hour and a half from home, it’s the perfect destination when we’re craving a little salt air without a long road trip. We’ve been making day trips here for years, and every visit feels a little different. Sometimes the sun sparkles across the Pacific. Other days, a blanket of coastal fog drifts slowly over the shoreline, wrapping Haystack Rock in a soft mist that almost feels otherworldly. Those are the mornings that make you stop talking for a moment and simply take it all in.
Over the years, we’ve shared this beach with every one of our dogs. From our beloved Chow Chows to our Finnish Lapphunds. Every one of them has loved wandering across the endless stretch of white sand, noses busy following mysterious scents left behind by the tide, Onni (above left) especially loved rolling in the mystery scents….almost always something disgusting. How we miss that happy boy.
Towering above it all is the iconic Haystack Rock, one of Oregon’s most recognizable landmarks with many movies using it as a backdrop (remember the GOONIES?) At low tide, the surrounding tide pools come alive with colorful sea stars, tiny crabs, anemones, and countless fascinating creatures waiting to be discovered.
One of our favorite sights each spring and summer is the return of the TUFTED PUFFINS These remarkable little seabirds nest high on Haystack Rock, making Cannon Beach one of the few places in the continental United States where they’re still found. Sadly, their numbers have declined dramatically over the years, making every puffin sighting feel like a special gift.
Thanks to the dedication of local volunteers and wildlife organizations, they’re carefully protected so future generations can experience the same joy of spotting those bright orange beaks peeking from the cliffs.
And have you herd?….
Every now and then, Cannon Beach surprises us even more. It’s not unusual to hear whispers spreading across the beach that the Roosevelt elk herd has wandered down from the nearby forests. Seeing these magnificent animals strolling along the shoreline or frolicking in the surf against the backdrop of the Pacific Ocean is something you never forget.
You can’t get me to clam up about this epic chowder
Then there are the flavors. Growing up, I’d tasted plenty of clam chowders, but it wasn’t until living in the Pacific Northwest that I truly understood what great chowder could be.
Around here, the best chowders aren’t thick enough to stand a spoon upright. They aren’t overloaded with flour until they resemble potato casserole. Instead, they’re silky and creamy, just thick enough to coat the spoon while still letting the sweet flavor of the clams shine through. That’s exactly what inspired this recipe.
Using canned chopped clams makes it wonderfully simple for a weeknight meal, while still delivering an incredible depth of flavor thanks to the clam nectar. If you have access to fresh clams or even venture out to dig your own, by all means use them—but don’t underestimate this easy version. It’s proof that comfort food doesn’t have to be complicated. SNOWS BRAND wild caught chopped clams are my go to
Clam digging is a favorite Pacific Northwest pastime!!
A generous amount of clams, smoky bacon, tender potatoes, and just enough cream create a chowder that tastes like a cool ocean breeze in a bowl. The flour is kept to a minimum, allowing the broth to stay light and velvety rather than heavy.
My favorite finishing touch is one that many people overlook—a small splash of dry vermouth stirred in just before serving. It doesn’t make the chowder taste like wine. Instead, it quietly brightens all of the seafood flavors, adding a subtle herbal note that makes every spoonful taste just a little more special.
PAWS ON THE BEACH CHOW-DER
Ingredients
- * 6 slices thick-cut bacon diced
- * 1 medium sweet onion finely diced
- * 2 celery stalks diced
- * 2 cloves garlic minced
- * 2 tablespoons butter
- * 2 tablespoons flour
- * 2 cups low-sodium chicken broth
- * Juice from the clam cans see below
- * 3 6.5-ounce cans chopped clams, drained (reserve all liquid)
- * 1 pound Yukon Gold potatoes peeled and cut into ½-inch cubes (about 3 medium)
- * 1 bay leaf
- * ½ teaspoon dried thyme
- * ¼ teaspoon white pepper
- * Fresh black pepper to taste
- * 1 cup half-and-half
- * ½ cup heavy cream
- * 1 teaspoon Worcestershire sauce
- * 1 teaspoon Dijon mustard optional—but wonderful
- * 1 tablespoon fresh parsley chopped
- * Salt if needed
OPTIONAL garnishes to play around with.
- Crispy bacon pieces
- Fresh parsley
- Oyster crackers
- Cracked black pepper
- Pat of butter
- Dash of Tabasco
- 1/2 tsp Old Bay Seasoning (see notes)
- Dash of sweet vermouth (see notes)
Instructions
- In a Dutch oven or heavy saucepan, cook the bacon until crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
- Add the onion and celery. Cook 5–6 minutes until softened. Stir in the garlic and cook another 30 seconds.
- Add the butter. Once melted, sprinkle in the flour and stir constantly for about one minute. You’re not making a heavy roux—just enough to give the chowder a gentle body.
- Gradually whisk in the chicken broth and all of the reserved clam juice until smooth.
- Add the potatoes, bay leaf, thyme, and white pepper. Bring to a gentle simmer and cook about 12–15 minutes, or until the potatoes are just tender.
- Stir in the half-and-half, heavy cream, Worcestershire, Dijon (if using), cooked bacon, and chopped clams.
- Heat gently for about 5 minutes. Do not boil after adding the clams—they’ll stay much more tender.
- Remove the bay leaf. Stir in the parsley and taste for seasoning. Add salt only if needed, since the clams and bacon contribute plenty.
- Serve with oyster crackers, crusty sourdough bread, or warm biscuits.
Notes
Why Yukon Golds? They hold their shape beautifully while naturally adding a little creaminess.
Why only 2 tablespoons of flour? Enough to give the chowder body without turning it into paste.
Why canned chopped clams? They’re available year-round and make this an easy recipe anyone can enjoy while still delivering plenty of clam flavor.
One tiny ingredient I’d consider…
If you want people to take one bite and say, “What is that wonderful flavor?” add:
½ teaspoon Old Bay Seasoning
Not enough to make it taste like Maryland. Just enough to quietly deepen the seafood flavor. It disappears into the background but gives the chowder that “restaurant” quality.
PUT A SEASHELL IN YOUR POCKET
Bring home a taste of our beautiful Oregon coast with a keepsake from your journey.
Check out the beautiful items inspired by this illustration in the DOG IN THE KITCHEN store
