PAWS ON THE BEACH CHOW-DER
A creamy Oregon coast clam chowder inspired by salty breezes, sandy paws, and happy days at Cannon Beach. Serve this bowl of perfection with warm French bread, a pat of melting butter floating on top, and if you're lucky enough to enjoy it after a walk on Cannon Beach with your special heARTdog, all the better.
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.