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.
1 lb of bacon (diced)
¼ lb smoked ham (diced)
3 bottles of clam juice
6 cups onion diced
12 cups diced potatoes (salt and freshly ground black pepper to taste)
(3) cans 10 oz. Net Wt./5 oz. Dry Wt. minced clams, drain and reserve all clam juice
¼ cup all-purpose flour
3 cups whole milk
3 cups half & half
Cook bacon on the Bacon Pro bacon cooker until crisp 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 potatoes, salt, pepper, and all of the clam juice (bottles & reserved) 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 clam juice mixture to the roux and bring to a boil. Reduce heat and add clams, milk and half & half; heat to serving temperature and keep it at that temp for 5 minutes, 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.
Important: For best results and maximum flavor, let it rest in the refrigerator for 24 hours, then reheat to serving temp and serve. It will knock your ever-lovin socks off.