Oregon Coast Clam Chowder

  Gather round, cool cats and hungry wanderers, as we embark on a culinary journey to the foggy shore, up and down Oregon’s 101, chasing the ghostly scent of the sea. We're making clam chowder, man, a soul-warming potion straight from the heart of the ocean.

 Ingredients:

• 4 cups of whole clams, from cans, put all that juice in a bowl and don’t lose it (2 cans will do the trick, man… quick tip, wash out those clams and then wash them again to get all the sand out)

• 1 cup of clam juice, the essence of the ocean (from the cans above)

• 4 slices of bacon, chopped into little squares of smoky joy

• 1 medium onion, diced into teardrop confetti

• 3 cloves of garlic, minced fine

• 3 medium potatoes, peeled and diced, earthy chunks of goodness

• 2 cups of chicken broth, mmmmmmm

• 2 cups of heavy cream, those Oregon cows make it best but get what you can

• 2 tablespoons of all-purpose flour, or as I like to call it, thickening dust

• 2 tablespoons of butter, smooth and mellow

• 1 teaspoon of dried thyme, a pinch of time itself

• 1 bay leaf, floating like sea fairing cap’n, headed out for some crab

• Salt and pepper, the spice of life

• Chopped fresh parsley, green dreams for garnish

Instructions:

1. Cook the bacon: Fire up that stove and let the bacon sizzle till it sings crispy songs. Scoop it out with a slotted spoon, leave the magic juice behind.

2. Sauté vegetables: Into the bacon’s smoky dance floor, throw the onion dice, let them twirl till they turn translucent. Add the garlic, let it whisper its story for another minute.

3. Add potatoes and broth: Toss in the potato cubes, pour in the clam juice and chicken broth, let it all boil, man, then simmer down till the potatoes are soft and tender, about 15 minutes of slow jazz.

4. Make the roux: In a separate saucepan, melt the butter, stir in the flour, cook till it’s a golden dream. This is your thickening mojo.

5. Combine and thicken: Slowly whisk the roux into the potato broth symphony. Stir, let it thicken like a plot unfolding.

6. Add clams and cream: Stir in the clams, heavy cream, thyme, and bay leaf. Let it simmer, man, don’t let it boil, just a mellow groove for 10 minutes.

7. Season and serve: Season with salt and pepper, taste the universe. Remove the bay leaf, let it drift away. Garnish with fresh parsley and the bacon bits you saved.

8. Serve hot: Ladle this clam chowder song into some bowls, serve it hot, with crusty bread or oyster crackers on the side, a perfect beat for all your friend and loved ones.

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Dig in, savor the flavors, let the chowder take you on a trip to the sea, man. Enjoy the ride!