It is a little known secret that you will find the world’s best clam chowder on the Oregon Coast. We are so confident about this, that we have teamed up with the The Coos Bay – North Bend Visitor & Convention Bureau for Chowder Bounty!
When you book the Chowder Bounty Lodging Special at a participating hotel (such as ours) now through March 1, 2012 you will receive 2 free cups of chowder at participating restaurants (The Plank House is a participating restaurant) along with a coupon book with over $500 in savings to local businesses, restaurants, and 2nd stay offers.
Must reserve Chowder Bounty Package Rate. Cannot be combined with other offers. All rates good through March 1, 2012. Rates begin at $90 + tax. No minimum stay required. To book this special stay, call reservations at 800-953-4800, ext. 3.
Featured Recipe: Chef Dan’s Oregon Coast Clam Chowder
By Chef Dan Catanio of The Mill Casino Hotel & RV Park
3 dozen- chowder clams
2 ½ cup bottled clam juice, or as needed
2 slices bacon, minced
1 medium onion, diced (about 1 ¼ cups)
2 tablespoons all-purpose flour
4 yellow or white potatoes, peeled and diced (about 4 cups)
3 cups heavy cream or half & half
6 tablespoons dry sherry, or to taste
Sea salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster crackers, as needed
Scrub the clams well under running water. Shuck, reserving the juices. Cut the larger clams in half. Mix the reserved juices with enough bottled clam juice to equal 3 cups.
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 7 minutes.
Add the onion and cook, stirring occasionally, until the onion is translucent – 4-6 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, 2-3 minutes. Whisk in the clam juice, bring to a simmer, and cook, 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice.
Add the potatoes and simmer until tender, about 20 minutes.
Meanwhile, place the clams and cream in a saucepan and simmer, until the clams are cooked, 5-8 minutes.
When the potatoes are tender, add the clams and the cream to the soup base.
Simmer, 5 minutes.
Stir in the sherry. Season with salt, pepper, Tabasco, and Worcestershire.
Serve in heated bowl, with oyster crackers on the side. Serves 8.