I stepped off the plane in Anchorage and it was cold! Coming from 90 degrees in Arizona to 30 degrees in Alaska is a temperature shock to the system. I pride myself on wearing flip-flops in the snow, but it’s definitely going to take a while to adjust.
Fortunately, clamming season is open so clam chowder is sounding awefully good about right now! One of the best foods I have ever eaten is the clam chowder served at Mo’s Chowder House at several locations along the Oregon coast.
They ship chowder all over the United States except for Hawaii and Alaska, so for me that stinks. It means I have to cook it myself. Of course their recipe is a secret and of course people claim to know it. This is one that I found in Oregon Living Magazine that I think is the closest so I’m bringing it to the Last Frontier!
Mo’s Clam Chowder
1 lb. Bacon, diced
Salt and pepper
1/4 lb smoked ham, diced
6 cups minced clams, drained
6 cups chopped onions
1/4 cup all-purpose flour
5 cups water
6 cups whole milk
12 cups diced potatoes
Butter and paprika
Saute bacon and ham together, add onions and saute until limp. Set this
mixture aside, but do not drain.
In 5 cups of water, add potatoes, salt, pepper and any collected clam juice.
Cook until potatoes are tender. Set aside and do not drain.
To the bacon, ham and onion mixture add the flour and make a roux. Mix the
roux into the potato mixture, bring to a boil. Stir down when the boiling
point is reached and add the milk and clams.
Do not allow the chowder to boil again once the milk is added. Garnish with
a dollop of butter and add a dash of paprika.
Quick tip: Add small bay shrimp and make it Slumgallion then serve it in a bread bowl. Give that a try, and now I’m going to make some to try to warm up!1