When we lived in Oregon, one of our favorite things to do was head to the beach for the day and have clam chowder. Our favorite place to eat is Doogers where we always order huge bowls full of simple, creamy, clam goodness! Their chowder is thinner than most places, not at all pasty, and it is full of fresh, flavorful clams! Since a 12 hour drive is a bit far to get dinner with 2 little ones these days, I made it myself using their recipe as a starting point and changing a few things here and there. Yummy!
Simple Clam Chowder
5 small potatoes, peeled and diced very small
1 cup ( or more) half and half
1/2 cup heavy cream
16 ounces chopped clams, drained (reserve 3/4 cup clam juice)
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon ground thyme
freshly ground pepper to taste
1. Simmer potatoes, half and half, and cream until potatoes are tender when pierced with a sharp knife
2. Add clams, 3/4 cup reserved clam juice, onion powder, salt, thyme and pepper.
5. Bring soup to simmer, stirring frequently and thinning with more half and half if desired. Ladle into soup bowls, garnish with a dash of paprika, and serve with crackers or sourdough bread!
(Adapted from Doogers Seafood and Grill)