If you're a regular visitor here, you'll know we're kind of into clams, mostly because of the month we spend on the Oregon coast every year. Being a classic hunter/gatherer, the Big Guy digs enough clams during that period to keep us clammed up year round.
He cleans them, packs them all on dry ice and we transport a cooler full back to Tucson so we can make chowders such as this one. A JBug's original, I developed this one our first year on the coast and it's been a favorite ever since.
Loaded with bacon, potatoes and clams, the blushing color comes from tomato sauce and the spicy heat from a half cup of salsa although I'll admit I've revised the recipe's method since its development. I've discovered it's best to add the tomato sauce and salsa at the very end to prevent the chowder from curdling, but other than that it remains as is did the first time it was made in our little rental's kitchen in Yachats.
If you're on the fence about your favorite chowder and can't decide whether you prefer Manhattan style or New England, give this one a try because it's a cross between the two along with a little southwestern kick.
Yachats Blush Clam Chowder Inspired by Pacific Northwest Cooking Secrets by Kathleen DeVanna Fish
4 slices bacon, diced
2 Tablespoons butter
6 Tablespoons flour
3 cups whole milk or half & half
1-8 ounce bottom clam juice
4 medium red potatoes, peeled and diced
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon red chili flakes (optional)
2 teaspoons Old Bay seasoning
1/3 cup white wine
1 cup tomato sauce
½ cup salsa (use either hot or medium)
2-1/2 cups chopped clams
Salt and pepper to taste
Fry bacon in large Dutch oven until crisp. Remove bacon from pan and set aside, leaving drippings. Add butter and decrease heat to medium low. Add flour to drippings and stir together well to make a roux. Cook roux, stirring constantly for 5 minutes. Do not allow roux to brown beyond a golden color. Add chopped onion and garlic to roux and cook until onions are soft – 3 or 4 minutes. Add potatoes and cook for additional 3 or 4 minutes, stirring often. Add clam juice, milk, basil, chili flakes and Old Bay seasoning. Stir well to combine. Bring almost to a boil, cover, lower heat to medium low and cook until potatoes are done (approx. 20 minutes). Stir pot often to prevent sticking. Taste to adjust seasoning as necessary.
Add clams and white wine. Heat for a few minutes, stirring occasionally. Stir in tomato sauce and salsa and reserved bacon. Serve with oyster crackers.
A year ago - Cranapple Oatmeal Cookies
Two year's ago - Pasta with Scallops and Shrimp
It is such a pretty color - I wish I could! I know the countdown has begun until you go back! How many days left?
Posted by: Lea | 03/23/2012 at 07:24 AM
Lea - 14 weeks from today we're on our way! Is that exciting or what?
Posted by: June | 03/23/2012 at 07:26 AM
I know I am excited! This is going on my list to make asap.
Posted by: Lorraine | 03/23/2012 at 10:04 AM
Lorraine - I'm making a biiig list of things to bring including bacon makin' supplies AND some of the limoncello I'm putting in bottles this weekend.
Posted by: June | 03/23/2012 at 11:22 AM