This is one of those weeks when there is just too much to do. I’m participating in two big holiday events this weekend, the Thanksgiving Harvest Market at the Beaverton Farmers’ Market (8:00 am to 1:30 pm on Saturday, Nov. 19 if you live close-by) and the Holiday Market at the German American School of Portland (Saturday and Sunday, Nov. 19 and 20). Gebrannte mandeln, or burnt sugar almonds, are a traditional German holiday treat that I sell at these events along with roasted hazelnuts, pecans and walnuts. These two events are incredibly busy as shoppers start to prepare for the coming holiday season. Nuts are packaged in festive cones that are exactly what you would see if you were visiting the holiday markets in Germany. My goal this year was to have my blog shopping page all set up so nuts and other special items would be available for mail order but I just couldn’t get it put together. Definitely next year.
It’s going to be a long weekend so I am doing a little cooking ahead of time so we have something warm and nourishing waiting for us when we get home at night. The Harvest Market is outside and the temperature won’t get much above 40° on Saturday so soup sounds like a perfect choice. The key to a good chowder is good ingredients and I try to use fresh local razor clams if they are available. We love to dig them ourselves on the north Oregon coast (the flavor is out of this world), but if they aren’t available I use canned razors or grocery store chopped clams. They all make good chowder. To me the consistency of the soup is critical and I have discovered that if I make a cream sauce and add it to the chowder in the final steps I can easily thicken it to suit our taste.
| Pacific Coast Clam Chowder |
|
- 1/4 pound thick sliced bacon, chopped
- 1 medium onion, chopped
- 3/4 cup celery, chopped
- 3 cups potato, peeled and diced
- 1 cup or more fresh clams, shucked and diced or 3-4 cans chopped canned clams
- 1-1/2 cups clam juice or chicken stock
- 2-3 cups half and half
- 1/4 cup butter
- 3 tablespoons flour
- 1 cup half and half
- salt and freshley ground black pepper
- 1/2 cup parsley, chopped
- chopped bacon and oyster crackers for garnish
- Fry bacon in a soup pot until crisp. Remove with a slotted spoon and drain on a paper towel. Remove all but 2 tablespoons bacon fat and saute the chopped onion and celery until translucent. Add potato and clam juice or broth and simmer until potatoes are tender, about 15-20 minutes.
- If you are using fresh chopped clams simmer them in a little salted water for 5-10 minutes until firm. If using canned clams drain off the liquid and add enough broth to make 1-1/2 cups to cook the potatoes.
- When the potatoes are tender add desired amount of half and half to the soup. Heat to barely simmering.
- Melt 1/4 cup butter in a medium saucepan. Stir in 3 tablespoons flour and blend well. Cook for 2 minutes, then mix in 1 cup half and half and stir constantly until sauce is creamy and thick. Add this mixture slowly to the simmering soup until it is the consistency you like. Simmer soup for 5-10 minutes.
- Serve garnished with chopped parsley, bacon bits and warmed oyster crackers.
Amounts aren’t exact so don’t worry about being precise in your measurements. Sometimes I substitute Dungeness crab meat for the clams. Add the crab meat to the hot soup about 5 minutes before serving and carefully ladle into soup bowls so the crab chunks stay together as much as possible.
Razor clams are typically about 4-6 inches long . In Oregon we need a license to dig them and the limit is 12 clams per person per day. This rule is STRICTLY enforced and the fines for exceeding the daily limit are very high.
Clamming is best on days with very low tides. The clams are close to the surface and make a little dimple in the sand. This spot is very difficult to see and finding these little suckers is a lot harder than you might think. They can feel the vibration of a person walking on the sand and can dig downward at an amazing rate so clammers have to be quick. The PVC pipe clam gun is pushed into the sand with as much force as possible with the idea that the clam will be caught in the pipe and pulled up to the surface. Don’t even think that this is easy to do!
”I know there is one here someplace”
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{ 42 comments… read them below or add one }
What a gorgeous chowder! The clam digging looks so fun, and those babies are huge
Magic of Spice recently posted..What’s on the side? Roasted Golden Beets with Lemon and Mint Cream
I’ve always loved creamy clam chowder but rarely make it for some reason. Of course, I can’t go clamming the way you do. I love those almonds in the plastic see-through cones too. Good luck setting that up next year.
Sounds like a very busy weekend for you. Your clam chowder looks fantastic! It has been on my to-do list forever but still haven’t gotten round to it. I should make it soon…
Biren @ Roti n Rice recently posted..Roasted Apples, Squash, and Sausage
How interesting, Cathy! I had no idea that was how you “dug” for clams. I remember one year, while vacationing in Cape Cod, we literally stumbled upon a HUGE bed of mussels. All we had to do was reach down & scoop them up. Much easier! LOL
Your soup looks delicious. I look forward to trying it in Jan. You’re right, too much is going on right now. Busy, Busy, Busy!!!
Hugs & Happy T. Day to you,
Rett
Rettabug recently posted..Smocked Nightgown for Ms. C.
Your clam chowder looks delicious! What a big clam. And I know your nuts are addictive and wonderful. Good luck with the events.
Marilyn recently posted..Teacup Thursday
What a fabulous post – the chowder looks and sounds delicious
mary x
mary recently posted..Shiitake Mushrooms, Snow Peas and Quinoa
You take the most amazing pictures! That picture of the clam chowder is straight out of a magazine! I am such a clam chowder fan. I had never had it until I came out west for college. A roommate made it and I was hooked. The pictures of digging for the clams are just wonderful. They are huge! How fun. Your nuts look great too. Nuts are a real weakness of mine. I just posted some savory ones. I love any kind except Brazil!
Jacqueline recently posted..Edward and Bella’s Wedding Reception
Fabulous post. I’ve never seen claming before so thank you, and those clams look stunning! Oh, and I adore clam chowder
Cathy, my family was from the Seaside/Astoria area so I grew up digging and enjoying clams. They are a real treat now that I live some hours away from the coast and don’t have the opportunity to get that far west very often.
Soooo disappointed you won’t be selling your Gebrannte mandeln through your blog. My husband’s German relatives in OR would enjoy them no doubt. Next year!! In the meantime I’ll make a point of going to the Farmer’s Market next season to say Hi when I’m in the area.
This recipe looks wonderful! What a great site and beautiful photos.
Culinary Collage recently posted..WHOLE WHEAT PEANUT BUTTER KISSES
We’ve been on the road without wi-fi access since Monday morning, so I’m behind in my blog reading. If I had to pick just one favorite soup, it would be hard not to go with clam chowder and yours looks super good as do the nuts. Those are pretty serious looking clams – I’ve dug them a time or two on the east coast, but it was easier as they have a little thing like seaweed sticking out of the sand – don’t remember the variety.
Larry recently posted..Texas RV Trip – Our First Big One – Day 1
I’ve never eaten a clam, and probably never will! But if I ever do, this’ll be the recipe I use!! Downunder in OZ, pumps like your clam pump are used to catch cockles and small shrimps – mainly for bait! That’s hard enough, so I can’t begin to imagine how much energy it’d take to suck up a clam!!
Red Nomad OZ recently posted..Random Adventure #5 – Fogg Dam, via Darwin, Northern Territory
How fun to dig for razor clams. There’s nothing better than clam chowder waiting for you after a busy day.
Love your presentation of the nuts Cathy. Very traditional and perfect. Your market sounds fantastic and one of the best I’ve heard of. You live in a beautiful part of the country my friend.
Sam
My Carolina Kitchen recently posted..An Elegant French Green Bean Salad from the Périgueux Region
your blog is really nice I like to visit your blog … I love the Americans and British andthe your kitchen your way to be followed by Italy
My German DNA is drooling over those gebrannte mandeln. I have such great childhood memories of the Kirstkindl Market at Christmas. SIGH. LOVED seeing the clamming pics, Cathy. I’ve never done this. My husband isn’t wild about clams, but that’s his loss. I adore clam chowder, and have been craving it for weeks. I’m bookmarking this recipe, because it looks just like the kind of clam chowder I’d love. I don’t have fresh clams, but canned will have to do.
Foodiewife recently posted..Potato Leek Soup — and my Premiere Secret Recipe Club participation
Oh Cathy, I miss the clam chowder on the coast, I’ll never find razor clams here but I can substitute, now if only I can smell that sea air! Have fun and enjoy your busy weekend!
Marie recently posted..Making Gnocchi
Love clam chowder, I’ll have to compare your recipe with my Mom’s! Razor clams are new to me also…
Looking forward to your shopping blog for nuts! the burnt sugar almonds sound so yummy.
Barb recently posted..What’s the Secret to Yeast Breads????
your posts always make me wish i lived in oregon
i LOVE this chowder, delicious!
teresa recently posted..Country-Fried Steak with Mushroom Gravy
Never been claming … but your photo of this soup makes me want to catch the next plain northwest. All that chunky goodness. And topped with a few oysters crackers. Man that sounds really good.
Lea Ann recently posted..Homemade Hashbrown Potatoes…Take Three
I haven’t had clam chowder in ages Cathy, it sounds great! Hope you have fun and a very successful weekend:@)
Wow, Cathy – you have been a very busy girl! You have no need to feel guilty about not getting something done because you’ve done a TON! I’m so impressed! Your nuts are so lovely and I’m sure will be a sell-out! The Clam Chowder looks amazing – what a perfect soup for a cool, busy evening!
The Café Sucré Farine recently posted..Parsnip/Pecan Cake w/ Maple Cream Cheese Glaze
What a beautiful post! Clam chowder is something I haven’t made since having to go gluten free a few years ago. This will be simple to adapt and I know my family will love it.
Wow, I can’t even imagine having fresh clams like that! I LOVE clam chowder and will definitely try this…dependent on finding some great clams.
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What a fun post, Cathy. I loved reading and seeing the clamming. Those razorbacks are huge! I’ve never been able to make a good clam chowder but I love it. I’ll be giving your recipe a try soon!
Susan recently posted..Cauliflower Soup with Parmesan Croutons
That’s so cool! I can just imagine the patience it takes, but I’d love to go along and even give it a try! Your chowder looks so good…mmm….
Fantastic.Filled so well and with my favorite goods;)
Dzoli recently posted..Dragi/Dear/Liefste/Liebste
Great minds; I made a chowder on the weekend and it is very similar to your recipe. I can imagine how much better it must be to have your own Fresh clams; really enjoyed those photos.
Rita
The chowder sounds perfect for the cool weather. We don’t get those lovely clams here and I have never seen them in cans either. I’ll just have to make it with New England’s finest and complain at the fish market that they don’t have beautiful west coast clams.
Karen (Back Road Journal) recently posted..Surprises While Traveling
I love the almonds, they look festive in the cones! Looking forward to when you get the mail order ready! The chowder looks fantastic! We used to go clamming when I was a kid, so much fun. The little holes in the sand, I remember!
Carol @ There’s Always Thyme to Cook recently posted..Spatchcock Chicken
the chowder looks so good..Love the clamming pics also..it’s soup season..
I love bacon in a chowder..a must.
Monique recently posted..Soul Food #115~
I went clamming only once — off the New Jersey shore. It was so much fun! I felt like a little kid! At 50 no less! I love this version of clam chowder and I’m going to be making it during my bust days ahead. Good luck with the nuts.
Sprigs of Rosemary recently posted..Good for You Pistachio Baked Salmon
We love digging for clams with the gkids, they think it is a treasure hunt!
Remind me to tell you what we call the clams that you have pictured!
I am sure your chowder is delicious! I have a container of chopped clams in the freezer from when we dug them this summer. I will make some chowder for Tgiving. The Pilgrims and Native Americans ate clams and lobsters too. We won’t have the lobster, lol, that would break the bank!
Hope you do well at the market! The soup will taste great after a long day!
60 degrees here today, I’ll take it!
Kathleen recently posted..What’s for Thanksgiving Dessert?
Digging for clams looks AMAZING! And the size of those critters! No wonder you can only take home 12 per person! We love digging for clams when we’re in Brittany, but they’re always the small cockle type
)
I adore this recipe too, by the way and must try to make it myself (even though I did have to look up what “half and half” was
Katia recently posted..mango lime dipping sauce
What fun it must be to go clamming! The soup looks wonderful Cathy, and I’d love to try it. I imagine the bacon gives it an amazing flavor.
That chowder looks so good – even at 0620!
I’ve never gone clamming out here, but have done so many times for the smaller, east coast clams.
Your almonds look 100% authentically German!
Thank you. My almonds are indeed 100% German. I bought my machine in Nuremberg and learned how to roast almonds there.
Cathy recently posted..Pacific Coast Clam Chowder
How cool that you have access to such great resources!
Fresh clams for clam chowder, bet that’s a truly amazing taste.
Ramona recently posted..My 1st Custom Order
Ha! I don’t think I’ve ever craved clam chowder for breakfast before but I am so wanting a big bowl of this right now! Looks wonderful!!!
And I’ll be at the German American School =o) Wouldn’t miss it!
Erin @ Making Memories recently posted..{Secret Recipe Club} Chai Tea Bread
Hi Sweetie – I love that picture of you and John looking for a clam hole. That was one great day at the beach.
Cathy recently posted..Pacific Coast Clam Chowder
The chowder looks amazing, perfect for any weather
Even better with such fresh tasty clams. So interesting to go clam digging yourself, great photos. Do we have razor clams here in Florida?
Lyndsey@The Tiny Skillet recently posted..Brunch Arepas – with scrambled eggs and tomatillos
Hi Lyndsey -
Razors are strictly a northern west coast clam. We love them here in Oregon and get them as often as we can. I usually pan fry them: dust with flour, dip in beaten egg, then in panko and fry in a HOT pan for no more than one minute per side. If overcooked they get very tough.
Cathy recently posted..Pacific Coast Clam Chowder
Clamming, what fun! Your chowder looks so good. Love clam chowder. Can you see my frown? I was hoping someday to buy some of your Gebrannte mandeln!! Next year….I am at the top of your list, yes?
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