Oregon Coast Waves - 1.8

The Kitchen Wild
Manhattan Cockle Clam Chowder
Oregon has 360 miles of coastline, so
you’re never far from a clamming hole,
especially here on the central Oregon
coast.
Siletz Bay. Some of the highest density of
purple varnish clams in Oregon can be
found here, and with the limits of purple
varnish clams being 72 per person, this is
a great species to harvest for some pretty
spectacular clam-packed family dinners.
The Yaquina Bay, which offers the widest
variety of clams, from gapers, butters,
cockles, littlenecks, softshells and purple
varnish.
No matter where you’re located here on
the central Oregon coast, you’re never far
from harvesting a spectacular dinner —
all you have to do is go out and dig it up.
Be sure to always check with ODFW
for licensing requirements and shellfish
regulations.
Ingredients:
8 pieces of bacon, chopped. Reserve
approximately 2 pieces for topping
chowder
1 tablespoon bacon fat reserved
2 limits of cockle clams (40 cockles),
cleaned and chopped
1 yellow onion
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
3 medium red potatoes, cubed or large
julienne.
28 oz. can San Mariano tomatoes,
crushed or blended
2 cups chicken stock
2 tablespoons fresh parsley. Reserve 1
tablespoon for garnish
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon Johnny’s seasoning salt
Salt and pepper to taste
Directions:
Heat a large pot over medium heat. Add
the bacon and cook, stirring occasionally,
until crisp.
Remove bacon from pot, reserving 1
tablespoon of bacon fat and drain on
paper towels.
Add onions, carrots and celery to the pot
with reserved bacon fat. Cook, stirring
occasionally, for 8-10 minutes or until
vegetables are tender.
Add the garlic and cook for 30 seconds.
Add chicken stock, thyme, bay leaf,
Johnny’s seasoning salt, whole can of San
Marzano tomatoes, and potatoes in the
pot. Stir to combine. Bring to a simmer.
Simmer for 15 minutes or until potatoes
are tender.
Stir in clams, reserved bacon and fresh
parsley. Simmer for 5 more minutes.
Season soup with salt and pepper to
taste. Serve, top with extra bacon and
parsley and enjoy!
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PHOTOS AND STORY BY KATIE WILEY