Mo's Clam Chowder with Bacon

Mo’s Clam Chowder:This is one of the tastiest clam chowder recipes ever. It is a mainstay at Mo’s, the original location’s chowder factory and seafood restaurant in Newport Oregon. It will be hard to find a better clam chowder anywhere else in the world. Try it and you won’t be disappointed.

12-14 Servings


1 lb of bacon (diced)

¼ lb smoked ham (diced)

5 cups water

12 cups diced potatoes (salt and freshly ground black pepper to taste)

6 cups minced clams, drained (reserve juices)

¼ cup all-purpose flour

6 cups whole milk (softened butter and paprika to taste)


Cook bacon on the Bacon Pro bacon cooker until browned and save/set aside an ounce of the drippings 

Add 1 fluid ounce of bacon drippings to ham in a pan and sauté over medium heat until brown. Add onion and sauté until limp. Set mixture aside, but do not drain.

Combine water, potatoes, salt, pepper, and clam juice in a large pot. Bring to a boil and cook until potatoes are tender. Set this mixture aside; do not drain.

Place ham mixture back over medium heat. When hot, add flour and stir to make a roux. When done stir in potatoes and water mixture to roux and bring to a boil. Reduce heat and add clams and milk; heat to serving temperature, but do not let boil again. Crumble bacon and add to each serving with a dollop of butter and a sprinkle of paprika. Makes 12 to 14 great tasting servings.