Now that the cold weather has arrived, it’s clam chowder season.
The "Oregon Field Guide" team was at the coast earlier this year filming Newport-based clamming expert Bill Lackner for our story on Crab and Clam Clinics. Not only did Lackner allow us to follow him around for two days, he also treated us to a batch of his original-recipe clam chowder.
Lackner uses purple varnish clams, an invasive species, with a harvest limit of 72. Clamming is still good at the Oregon coast, so grab your shovel and head to your favorite bay — these Asian clams have invaded just about every one of them. Best of all, the clams are easy enough for a 4-year-old to dig. Don’t forget to purchase a $10 Oregon state shellfish license on your way.
Once they’re cleaned, the clams are added to Lackner’s combination of clam roux and béchamel (white) sauce and topped with his secret ingredient. The recipe and video walk you through all the steps as well as that secret ingredient.
Crab And Clam Clinic Clam Chowder
Prep: 1 hour 15 minutes (cleaning clams can take an additional 90 minutes, on average) | Average yield: 24 cups
Ingredients
1 or 2 limits of clams, depending on the yield by size and species
1 medium onion (preferably Walla Walla sweet), chopped
2 cloves of garlic, minced
8 medium or 6 large white rose potatoes, peeled and quarters*
1 46-ounce can of clam stock
1 stick of unsalted butter (1 additional stick reserved)
1 cup of flour (1 additional cup reserved)
1 quart of half-and-half, room temperature or warmed on the stovetop
3 tablespoons of rendered bacon fat (optional)
Ground nutmeg
Salt and pepper
*Lackner says white rose potatoes have the best flavor for clam chowder. Use Yukon gold or red rose when white rose potatoes are unavailable.
Copyright 2018 Oregon Public Broadcasting