Mo's clam chowder

Yield: 6 Servings

Measure Ingredient
½ pounds Bacon; diced
1 large Onion
⅛ cup Flour
3 cans Minced clams; (6 oz. each)
6 cups Diced potatoes
3 cups Milk; (whole milk or even part half & half is good) (up to 4)
\N \N Salt; pepper, paprika and butter
1 slice Ham; diced, (add when bacon is almost crisp)


Well, I guess Mo's is sort of famous, in Oregon, anyway. There are several of their restaurants at various places on the Oregon coast. I was recently chatting with someone else on this list who dismissed Mo's as nothing more than a tourist trap. I suppose it is, but then the same could be said of the entire Oregon coast! I'm a transplanted Southern Californian (been here 18 years), and I'll tell you, the Oregon coast is not known for its great restaurants. There are some to be found, but you really have to search them out. Mo's is one of the few places that has more than one location (besides McDonald's and Taco Bell!), so they must be doing something right. You can even buy their chowder base in the markets here.

Anyway, here is what is supposed to be their recipe: Saute bacon until brown; drain off fat. Add onion and saute until limp.

Stir in flour. Add potatoes. Cook about 15 minutes until potatoes are soft.

Add clams, milk and seasonings. Serve hot with dollop of butter. Sprinkle with paprika.

About 6 servings

This is really good as you know. I like to add dehydrated parsley and lemon pepper seasoning, too.

Posted to recipelu-digest by "J.R. & Marti Wicks" <wicks@...> on Feb 03, 1998

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