Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Calm/Shrimp chowder

Been getting some excellent clam chowder at a restaurant in Florence Or. on my fishing trips to the coast.

They call it "deluxe" clam chowder, as it has bay shrimp and crab meat in it, as well as clams.

I decided to try and see if I couldn't make something similar, and hit it pretty close.

I left out the crab. Didn't want to buy a whole crab, just for chowder meat.

I used;

4 cans of minced clams.

1 lb. fresh bay shrimp

4 red potatoes, diced into 1/2" cubes

1 sweet onion, diced

4 strips of bacon, diced

1 bottle clam broth

1 pint heavy creme

1/2 tsp. pepper

1 tsp salt

1 clove garlic, diced fine

1/2 brick creme cheese

Wondra flower for making roux

Drain clam juice into pot, with bottle of clam juice, and cook potatoes in it to desired consistency.

In a frying pan, Grill bacon, then add onion and cook until translucent, then add flour to make roux

In another pan, heat creme, and melt creme cheese in it.

Then mix all ingredients together, and bring to just a boil, then simmer for one hour.

Turned out pretty good! My Wife even though it was as good as what I brought her from the coast!

Virgil B.

Sounds damn good Virg, have to give er a try

I love me some chowder!

Never tried cream chz in it before. Will have to give it a whirl!

The cream cheese makes it a little thicker and creamier.

Plus it adds a little to the flavor.

Once I tried it, I put it in every time now.

Virgil B.

Another thing I add sometimes, is a rib of diced celery.

I cut it lengthwise, into four strips, then dice these to about 1/8" lengths.

Pretty fine dice, and it adds to the flavor a bit.

Haven't made this for a couple weeks. Must be about time to make more!

Gotta keep the little woman happy! She love this recipe.

Virgil B.